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Coconut Rice

July 6, 2012

This easy rice dish, from Relaxed Cooking with Curtis Stone, makes a perfect companion to Asian main courses. Cooking the rice in a combination of chicken stock and unsweetened coconut milk lends it a creamy (almost risotto-like) texture and infuses it with a hearty flavor. It takes about 30-35 minutes to make from start to finish; it can easily be made on a weeknight because it doesn’t require a lot of attention while it’s cooking. The perfect amount of time to throw together a quick stir-fry or some crispy tofu!

Coconut rice

Serves 4

Ingredients

  • 1  cup basmati or jasmine rice
  • 1¼  cups chicken stock
  • 1  cup unsweetened coconut milk
  • 1/2  teaspoon salt
  • Unsweetened grated coconut, lightly toasted, for garnish (optional)

Directions

  1. Rinse the rice in a sieve under cold running water until the water runs clear. Drain.
  2. Combine the stock, coconut milk, and salt in a large heavy saucepan over medium-high heat and bring to near boil. Reduce the heat to low. Add the rice and stir constantly for 1 minute. Cover pan and simmer over low heat, without stirring, for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed.
  3. Remove the pan from the heat and let the rice stand, still covered, for 10 minutes, or until it is tender and all of the liquid has been absorbed. Lightly fluff up the rice with a fork. Serve with toasted coconut as a garnish.

One comment

  1. […] In Teacups « Coconut Rice Crispy Tofu with Sweet Chili Sauce July 6, […]



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