Tuesday, June 5, 2012

Coconut Jasmine Rice

This is one of my favorite quick 'special' dinner dishes.  It doesn't really take any longer to prepare than plain rice, but it tastes much "fancier" in the words of my daughter.  It has a subtle coconut taste, and goes great with any sort of Thai food, as well as fish or grilled chicken...lots of possibilities here!  I love the leftovers heated up with a bit of extra coconut milk & dash of pure cane sugar for breakfast.  So yummy, I can pretty much guarantee your family will love this one.  You could get a similiar effect using your favorite type of rice, substituting half of the water called for with coconut milk, and cooking according to package directions.  This makes enough for my family of 5 to easily eat twice.

Coconut Jasmine Rice

2 cups brown jasmine rice
2 cups coconut milk (either canned or refrigerated/boxed variety is fine!)
1 cup water
1/2 cup dried, shredded coconut, divided

I combine rice, coconut milk, water, and 1/4 cup coconut in rice cooker and cook on brown rice setting.  Top with remaining 1/4 cup coconut for serving.

For stovetop:

Bring coconut milk, water, rice, and 1/4 cup dried shredded coconut to a boil over medium high heat. in a large saucepan.  Reduce heat to medium low, and place lid on at a slight angle so that steam can escape until the rice starts to have holes (like craters); then place the lid on straight, tightly, and turn stove to low for approximately 15 minutes.  Top with remaining 1/4 cup coconut for serving.

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