Serves 2-4
Found both in the Caribbean and parts of Africa, coconut rice is rich and fragrant. The strong flavor goes particularly well with grilled meats and spicy sauces. We even used some leftovers in an asian-style salad with spicy peanut dressing.
NOTE: Wondering how to make plain rice? The technique is the same, just substitute water for coconut milk.
Ingredients:
1 cup coconut milk
1 cup water
1 cup white rice
salt & pepper
Method:
1. Heat coconut milk and water and bring to boil over medium heat.
2. Add rice and seasoning. Lower heat, cover, and simmer for about 16 minutes.
3. Uncover and let rest 5 minutes. Fluff with a fork. Serve immediately.
| Servings | Prep Time |
| 2-4people | 5minutes |
| Cook Time | Passive Time |
| 16minutes | 5minutes |
|
|
- 1cup coconut milk
- 1cup water
- 1cup white rice
- salt
- pepper
- Heat coconut milk and water and bring to boil over medium heat.
- Add rice and seasoning. Lower heat, cover, and simmer for about 16 minutes.
- Uncover and let rest 5 minutes.
NOTE: Wondering how to make plain rice? The technique is the same, just substitute water for coconut milk.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.
You can get coconut rice in any Malaysian restaurant, such as Bali Fusion in Tulsa. Any dish that comes with plain rice, you can substitute coconut rice for about 50¢ extra. I wonder if it’s basically the same as what you made; I think it is.
Isn’t that amazing. I’m learning more and more what a small world we live in, there is so much overlap, even in the kitchen…!
I love white rice with just a little salt and pepper and a touch of butta! But this coconut mix is really great.. I gotta try it!
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I don’t even like coconut, but this wasgood!