We are having left over stir fry beef so just to add abit more yum Im making coconut rice. I make it in the rice cooker because Im lazy and it works so well. Kids love it. My version of this recipe is abit more haphazard but here is something with a bit more substance. Enjoy.
What you will need:
- 2 cups Thai jasmine-scented white rice or plain long grain will do but Ive not tried brown rice before
- 1 cup good-quality coconut milk (not “lite”)
- 2 cups water
- 1/2 tsp. salt
- 2-3 Tbsp. dry shredded coconut, unsweetened or sweetened (baking type) optional
How to:
- Place rice in rice cooker. Add the water, coconut milk, salt, and shredded coconut. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface). Cover and set to cook.
- Once your rice cooker switches to “warm” mode, allow another 8-10 minutes for rice to finish “steaming”. This will ensure your coconut rice is fully cooked and pleasantly sticky.
- Gently fluff with chopsticks before serving (some of the shredded coconut may have risen to the surface – just stir it back into the rice). Taste-test it for salt, adding a little more until desired flavor is achieved.
- Serve with Thai, Chinese, or Indian dishes of your choice.
