Coconut Rice
Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.
- Total:
- Serves: 3 persons
Ingredients
- 1cup long-grain white rice, such as jasmine
- ¾cup coconut milk
- 1scant tablespoon sugar
- ½teaspoon kosher salt, plus more to taste
- ¾cup water
Instructions
Step 1
Rinse the rice a few times, until the water that drains away runs almost completely clear.Step 2
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.Step 3
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.