It was 4th of July last Saturday and since the day was an observed holiday, G and I decided on a little backyard BBQ, kind of a simple shindig for two. We prepared as accompaniments the customary summer lemonade and watermelon slices but opted for more of an Asian-inspired feast instead of the traditional fare of hamburgers, hotdogs and potato salad. G threw on the grill the few pounds of boneless chicken thigh meat he marinated the night before (recipe to follow check out his recipe–>here) while I made a Thai mango salad and this easy-peasy coconut rice to match. He is not too fond of the plain ol’ steamed rice but will gobble up flavored-up rice dishes such as Spanish rice or rice pilaf so I knew this coconut-infused rice will be more to his liking. And like he did!
Coconut rice is one of the easiest ways you can spruce up your next batch of rice. So easy, all it takes is replacing parts of the water with coconut milk and adding a teaspoon of salt. After the rice is done and it’s tender and pearly white, fluff it up a little with a fork and toss in a handful of chopped green onions and toasted coconut flakes for another layer of flavor. I cooked mine on the stove top but for zero fuss, you can definitely use the handy dandy rice cooker. A short note: coconut milk is creamier and thicker than water so make sure to rinse the rice well before cooking to rid of the extra starch. Other than that, enjoy a plateful with your favorite grilled meat or fish.
- 1/4 cup coconut flakes unsweetened
- 2 cups Jasmine rice
- 1 13.5 oz. can of coconut milk
- 1 cup water
- 1 tsp salt
- 1 green onion chopped
- In a pan over medium heat, add coconut flakes. Cook, stirring regularly, for about 3 to 5 minutes or until lightly browned and aromatic. Immediately remove from pan and set aside.
- Under running water, rinse rice a few times until water runs mostly clear. Drain well.
- In a pot with tight-fitting lid (make sure it's big enough to allow for the "expanding" of rice when cooked), combine rice, coconut milk, water and salt. Stir gently to disperse coconut milk.
- Over medium heat, bring to a boil uncovered. Lower heat, cover and continue to cook for about 15 to 20 minutes or until rice is tender. With a fork, gently fluff rice and transfer to a serving platter. Top with green onions and toasted coconut. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”