Coconut Rice

Submitted by Kathy228

"An easy and memorable side dish for chicken, arepas and grilled fish.You can get unsweetened coconut at Indian or specialty grocers. "

 

• Ready In: 30mins
• Ingredients: 5
• Serves: 6

ingredients

• 236.59 ml white long grain rice such as basmati rice
• 396.89 g can coconut milk
• 59.14 ml water
• 2.46 ml salt
• 59.14 ml unsweetened flaked coconut or 59.14 ml shredded coconut, toasted*

directions

1. Combine all ingredients, except coconut, bring to boil, cover, and simmer low, stirring occasionally until rice is almost done (about 10 mins).
2. Remove from heat and remove pan cover, stir rice.
3. Fold a kitchen towel in half and place over pan, then place the pan cover over the towel.
4. Let "rest" for 15 minutes.
5. To serve, fluff rice with a fork and pour into a serving bowl, garnish with toasted coconut.
6. *Put the coconut in a dry frying pan and over medium heat, stir constantly until the coconut is browned, but be watchful, the coconut browns quickly, then burns fast.

Reviews

[Chefwendel]

The flavor was good but I may have overcooked it a bit as I found the rice a bit dry but then that may just be the way basmati rice is. Thanks for the recipe I'll try it again.

 

[Kellie in SLO]

Like PaulaG I made this to go with your Apricot/Lemon Chicken. This made for a great side dish, and the trick with the kitchen towel was new to me. I checked the rice at 10 minutes and it was still pretty undercooked, it took another 8 minutes to get it to the almost done stage.

 

[PaulaG]

This dish complimented your Apricot/Lemon Chicken recipe #143365. I think the rice needs to be served with a dish that has a nice flavorful sauce to spoon over. I did use brown basmati rice which increased the cooking time. The technique with allowing the rice to rest results in a nice fluffy rice dish.