Ingredients with Measurements:
- 2 cups of jasmine rice
- 1 can of coconut milk (13.5 oz)
- 2 cups of water
- 1 tsp of salt
- 1 tbsp of coconut oil
- 1/4 cup of shredded coconut
Special equipment needed:
- Rice cooker or pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a rice cooker or pot, add the rice, coconut milk, water, salt, and coconut oil.
3. Stir gently to combine.
4. Turn on the rice cooker or bring the pot to a boil over medium-high heat.
5. Once boiling, reduce the heat to low and cover with a lid.
6. Cook for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
7. Remove from heat and let it sit for 5 minutes.
8. Fluff the rice with a wooden spoon and sprinkle with shredded coconut.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat to bring to a boil, then low heat to simmer.
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
- Calories: 400
- Fat: 18g
- Carbohydrates: 54g
- Protein: 6g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Jasmine rice can be substituted with any other type of rice.
- Coconut milk can be substituted with almond milk or soy milk.
- Coconut oil can be substituted with vegetable oil or butter.
- Shredded coconut can be omitted or substituted with chopped nuts.
Variations:
- Add diced pineapple or mango for a tropical twist.
- Add chopped cilantro or green onions for a savory flavor.
- Add a pinch of turmeric for a yellow color and added health benefits.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
- Toast the shredded coconut in a dry pan for a few minutes for added flavor and texture.
Storage instructions:
Refrigerate leftover rice in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the rice in a coconut shell or on a bed of banana leaves for a tropical presentation.
Garnishes:
Garnish with fresh herbs, chopped nuts, or a sprinkle of toasted coconut.
Pairings:
Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side of steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and reheat.
- If the rice is too wet, cook for a few more minutes or remove the lid and let it sit for a few minutes to evaporate the excess liquid.
Food safety advice:
- Store leftover rice in the refrigerator within 2 hours of cooking.
- Reheat rice to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Coconut rice is a popular dish in many tropical regions, including Southeast Asia and the Caribbean.
Flavor profiles:
Coconut rice has a sweet and nutty flavor with a creamy texture.
Serving suggestions:
Serve as a side dish or as a base for a stir-fry or curry.
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