Coconut Rice
Coconut rice makes a superb accompaniment to various Thai and Indian main meals, but it’s good with any Western-style entrée. Fast and uncomplicated to make. This coconut rice recipe will come in beneficial for those times when you need to make dinner more special without a lot of extra work. Thai jasmine-scented white rice used in this recipe, and you can get it in most supermarket stores in the rice sector. You can use the stovetop method for steaming rice. Using a rice cooker can make this recipe all the more comfortable with making.
Coconut rice is a bowl of Thai style rice that uses a modified method than you would use to prepare rice. , you would bring the water to a boil first before putting the rice, but for coconut rice, you bring the milk, water, and rice all to a boil together. It forms a somewhat gluey, much more tasty rice that we want to try with everything, with chicken curry and our beloved pineapple baked salmon.
Coconut essences are the common ingredient in almost every south Asian entree. You come across an entrance that doesn’t call for a can of coconut milk. And all Thai dish served with a plate of long-grained Jasmine rice. But sometimes plain Jasmine rice is not enough. Once you attempt healthy coconut rice, you will see how immediately it will turn into the option of selection. I worked so many different ways to replicate my beloved restaurant’s coconut rice after they went out of interest. This one is excellent! Decorate with toasted coconut and chopped cilantro if you love.
INGREDIENTS
- 1 (14 ounces) can of coconut milk
- One ¼ cups of water
- One teaspoon of sugar
- One pinch of salt
- 1 ½ cups of uncooked jasmine rice
INSTRUCTIONS
- In a pan, combine coconut milk, water, sugar, and salt.
- Stir until the sugar comes to a dissolved state and stir in rice; Bring to a boil over medium heat.
- Cover, reduce heat, and simmer until tender, about 18 to 20 minutes.
Serve hot!
