Friday, March 20, 2015

Coconut Rice

This is about and basic and simple as it comes.  I tend to make quite a few Asian-inspired dishes and this is a perfect accompaniment to almost anything.  It make quite a bit and since there are just the two of us, I freeze leftovers so I have a ready-made side dish.

I actually used this to serve with the Thai Pork and Mango Salsa I made back in July (see 7-25-14) post.  And yes!  That pork freezes and thaws wonderfully (eight months in the freezer!)  And one more thing:  don't throw out unused coconut also freezes wonderfully.

COCONUT RICE (6 servings)

2 cups jasmine rice
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 tsp kosher salt

Rinse and drain rice in cold water.  Place in a saucepan with water, coconut milk, and salt.  Place the pot over high heat and bring the liquid to a boil.  Stir and reduce the heat to the lowest possible setting and cover tightly with the lid.  Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered.  Fluff with fork and serve.

Recipe Source:

No comments:

Post a Comment