Thai Coconut Rice
Servings 4
Ingredients:
- 2 cups uncooked Thai jasmine-scented white rice
- 2 cups good-quality coconut milk (do not use cream of coconut)
- 1-3/4 cups water
- 3 tablespoons shredded unsweetened coconut
- 1/2 teaspoon salt
- toasted coconut (for garnish)
Instructions:——————————
Prepare a medium pot with a tight-fitting lid, then generously grease the inside bottom and sides with oil (I recommend using a non-stick pot and still grease the pot).
Place rice, coconut milk, water, 3 tablespoons shredded coconut, and salt into the pot; bring to a boil over medium-high heat stirring until at gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum).
Cover tightly with a lid and let simmer about 15 minutes or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot.
When there is no more liquid in the bottom of the pot turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes or until you’re ready to eat.
When ready to serve remove the lid and fluff rice with a fork.
At this point you may want to add in a little more salt.
Sprinkle toasted coconut over the top if desired
Related posts:
- Kitten’s Perfect Cooked White Rice
Chocolate Cake With Marshmallow-Coconut Filling
Kitten’s Method For Cooked Wild Rice
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