Ingredients with Measurements:
- 1 cup of jasmine rice
- 1 cup of coconut milk
- 1 cup of water
- 1/4 teaspoon of salt
- 1/4 cup of shredded coconut
- 2 tablespoons of chopped fresh coriander
- 1 tablespoon of vegetable oil
Special equipment needed:
- A medium-sized saucepan with a lid
- A fork
Step-by-step instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Drain the rice and set it aside.
2. In a medium-sized saucepan, combine the coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat.
3. Add the rinsed rice to the saucepan and stir to combine. Reduce the heat to low and cover the saucepan with a lid.
4. Cook the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
5. Remove the saucepan from the heat and let it sit covered for 5 minutes.
6. In a small frying pan, heat the vegetable oil over medium heat. Add the shredded coconut and cook, stirring constantly, until the coconut is lightly browned and fragrant.
7. Fluff the rice with a fork and transfer it to a serving bowl.
8. Sprinkle the toasted coconut and chopped coriander over the rice.
9. Serve hot.
Time:
Preparation time: 5 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for boiling the liquid, low heat for cooking the rice, and medium heat for toasting the coconut.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Total fat: 18g
Saturated fat: 15g
Cholesterol: 0mg
Sodium: 170mg
Total carbohydrates: 29g
Dietary fiber: 2g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- You can use any type of rice instead of jasmine rice.
- You can use light coconut milk instead of regular coconut milk.
- You can use dried coconut instead of shredded coconut.
- You can use parsley or basil instead of coriander.
Variations:
- You can add diced pineapple or mango to the rice for a tropical twist.
- You can add chopped nuts, such as cashews or almonds, to the toasted coconut for extra crunch.
- You can add a pinch of curry powder or cumin to the rice for a spicier flavor.
Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Fluff the rice with a fork after cooking to prevent it from becoming sticky.
- Toast the coconut over medium heat to prevent it from burning.
- Use fresh coriander for the best flavor.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice, place it in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rice in a shallow bowl or on a platter. Garnish with extra coriander and toasted coconut.
Garnishes:
Extra coriander and toasted coconut.
Pairings:
This rice pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- A green salad with a citrus vinaigrette.
- Roasted sweet potatoes.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the rice is too wet, remove the lid and cook for an additional 2-3 minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the rice until it is tender and the liquid has been absorbed.
- Store leftover rice in the refrigerator and consume within 3 days.
Food history:
Coconut rice is a popular dish in many tropical regions, including Southeast Asia and the Caribbean.
Flavor profiles:
This rice has a creamy, coconutty flavor with a hint of coriander.
Serving suggestions:
Serve this rice as a side dish or as a main course with grilled protein.
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