Coconut rice is AWESOME! I can’t get over it.
You can find variations of this dish in most equatorial cultures due to the native presence of both rice and coconuts. All the better for them, this dish is infinitely tasty. Due to the cilantro and Kaffir lime leaf garnish, this version takes on kickass Thai flavors.
Adapted from Mark Bittman’s How to Cook Everything, Page 204.
Similar: Sweet Rice with Mango, a classic Thai dessert.
- 2 cups coconut milk, solids and liquid separated; read the directions below for more detail
- 1 tablespoon netural oil, if using fresh coconut milk or less-fatty coconut milk
- 1 cup long-grain rice
- 1/2 cup water
- Coarse salt and freshly-ground black pepper, to taste
- Optional garnishes: thinly-sliced cilantro or Kaffir lime leaves
If using canned coconut milk, scoop the coconut milk solids into a medium saucepan and heat over a medium-high flame. If your canned coconut milk doesn’t have a discernible layer of solids or you made fresh coconut milk (you’re cool), heat the tablespoon of neutral oil. When the oil shimmers, add the rice, stirring, until the rice turns translucent, about two minutes. Add the remaining coconut milk, water, salt, and pepper.
Heat this coconut rice mixture to a boil, then reduce heat to a simmer, cover, and cook for 13-15 minutes until the rice absorbs most of the liquid. Remove from heat, optionally resting covered for 10 minutes, and serve as a side dish for 4 people.