Wednesday, December 16, 2009

Coconut Rice

A sweet and savory side, Coconut Rice takes typical boring rice to a whole new level of flavors. You can make this recipe with white, brown rice or a combination of both. Just follow your normal rice cooking directions, substituting flavorful coconut cream for half of the water.


I find coconut cream or milk on sale all the time and rice is just plain cheap anywhere. Coconut juice or water is more subtle and may not be enough to flavor the rice, so stay with cream or milk. One can is enough for cooking with 2 cups of rice. This recipe makes a lot, but you can freeze cooked rice for later. I also found some shredded coconut on sale and mixed in a cup (reserving a couple of tablespoons to sprinkle on the plate) - this is optional.

So get out your favorite stir-fry recipe, or use one of mine, or serve my festive Coconut Rice with your holiday roasted bird - it will please your guests and family.


Ingredients (serves 4-6)
  • 2 cup of rice - OK to cut all ingredients in half for a smaller recipe.
  • 1 can of coconut milk or cream (about 13 ounces)
  • 1 cup of shredded coconut - optional and reserve 2 tbsp. for garnishing.
  • 2 cups of water
  • Fresh cilantro or parsley - optional, it's just for a colorful serving.


Directions
Follow rice cooking directions. Just add water, coconut cream and shredded coconut (reserve some of the shredded to sprinkle on cooked rice before serving) to rice. Bring to a boil, cover, reduce heat to low and cook another 20 minutes. Turn off heat and allow to set for about 5 minutes. Brown rice takes longer, about a 1/2 hour to 45 minutes total, again follow rice bag directions. Instant rice is the quickest and coconut cream blends in well. Optional to garnish with shredded coconut, fresh cilantro or parsley.

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