Light Coconut Rice

Ally928's Note:

I had coconut rice at The Rum Jungle in Las Vegas a few years ago and I've been trying to duplicate it ever since. I still haven't gotten it quite like theirs, but I've made it enough times to figure out what works best. Most recipes use coconut milk, but I felt like it made the rice too sticky and heavy, so I use coconut water. You can usually find this with other exotic fruit juices such as guava and mango and it comes in a can with a pop top like soda. It also usually contains pulp (or "jelly"); this adds a nice flavor.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 3

• 1 cup jasmine rice
• 1 ½ cups coconut water
• ¼ cup water
• 1 teaspoon powdered ginger (optional)
• 1 teaspoon sugar (optional)

Directions:

1. Boil water, coconut water, ginger and sugar in a saucepan and bring to a boil. More or less ginger and sugar can be used to taste.
2. Stir in rice.
3. Reduce heat and cover. Let simmer for about 15 minutes or until all the water is absorbed.
4. *Check rice periodically. If rice isn't completely cooked but all the water has been absorbed, add 1/4 cup more water and cover.

Reviews

[Demandy]

I felt this was bland but that was most likely because my coconut water did not come with pulp, so it had no flavor. I caught some of the sweetness, but that was about it. Back to regular coconut rice for me until I can find coconut water with pulp.

[Montana Heart Song]

I used 1 cup coconut water, there was no pulp in the water and 3/4 cup milk and 2 individual packets of Splenda.A dash of chinese 5 spice powder. Perhaps that is what you have been missing. The five spice powder absorbes into the milk. I like rice and I like this.