Asian > Coconut Rice

Piritta's Coconut Rice Recipe

Ingredients with Measurements:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 1/4 cup shredded coconut

Special equipment needed:
- Medium-sized saucepan with lid
- Wooden spoon

Step-by-step instructions:
1. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear.
2. In a medium-sized saucepan, combine the rinsed rice, coconut milk, water, salt, and coconut oil.
3. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low and cover the saucepan with a lid.
5. Simmer the rice for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
7. Fluff the rice with a wooden spoon and stir in the shredded coconut.


Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Stovetop: medium-high heat, then low heat
Serving size:
This recipe yields 4 servings.

Nutritional information:
Per serving:
- Calories: 269
- Fat: 18g
- Carbohydrates: 25g
- Protein: 3g
- Sodium: 295mg
- Sugar: 1g
- Fiber: 1g

Substitutions for ingredients:
- Jasmine rice can be substituted with any other type of white rice.
- Coconut milk can be substituted with almond milk or regular milk.
- Coconut oil can be substituted with vegetable oil or butter.
- Shredded coconut can be omitted if desired.

Variations:
- Add chopped cilantro or basil for a fresh herb flavor.
- Add diced pineapple or mango for a tropical twist.
- Add a pinch of turmeric for a yellow color and earthy flavor.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
- Toast the shredded coconut in a dry skillet over medium heat for a nutty flavor.

Storage instructions:
Store any leftover rice in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the rice, add a splash of water or coconut milk and microwave for 1-2 minutes or heat in a saucepan over low heat until warmed through.

Presentation ideas:
Serve the coconut rice in a bowl or on a plate as a side dish.

Garnishes:
Garnish with chopped fresh herbs, toasted coconut flakes, or sliced scallions.

Pairings:
This coconut rice pairs well with grilled chicken, fish, or tofu.

Suggested side dishes:
Serve with a side of steamed vegetables or a fresh salad.

Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water or coconut milk and continue cooking until tender.
- If the rice is too mushy, reduce the amount of liquid used in the recipe.

Food safety advice:
- Store any leftover rice in the refrigerator within 2 hours of cooking.
- Reheat the rice to an internal temperature of 165°F (74°C) before eating.

Food history:
Coconut rice is a traditional dish in many Southeast Asian countries, including Thailand, Indonesia, and Malaysia.

Flavor profiles:
This coconut rice has a creamy, nutty, and slightly sweet flavor.

Serving suggestions:
Serve this coconut rice as a side dish with your favorite protein and vegetables.

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Taste: Creamy, Sweet, Coconutty, Nutty, Fragrant