Thursday, September 10, 2009

Coconut Rice

2 cups jasmine-scented white rice ( I just used regular rice)
2 cups coconut milk
1 3/4 cup water
1/2 teaspoon salt
1/2 teaspoon canola oil ( for rubbing in pot)
Optional - 1 teaspoon white or brown sugar
1/2 teaspoon coconut flavoring
2 Tablespoons toasted coconut
1. Rub oil onbottom of deep-sided pot
2. Place rice, coconut milk, water, and salt in the pot on medium/high heat - Stirring well
3. Add sugar and flavorings if desired. Con tinue stirring until rice mixture begins to boil. Stirring keeps the rice from sticking and burning.
4. Once mixture is boilin stop stirring and turn heat to medium/low. Place lid askew on the pot to allow steam to escape.
5. Cook 15-20 minutes or until almost all liquid has been absorbed.
6. Turn off heat, but leave pot on burner. Cover pot with lid and let rest 5-10 minutes. It will have a sticky texture.
7. When ready to serve, fluff rice with a fork. Place toasted coconut on top of each serving if desired.

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