August 9, 2010
I love rice. Especially aromatic rices like basmati and jasmine. I'd probably like jasmati rice, too, but the hybridization thing seems a little weird.
This coconut rice stuff is good. It can be made with unsweetened shredded coconut as an accompaniment to Thai curry, or it can be made with the sweetened stuff and eaten for breakfast with a little fruit.
Or you can eat it on its own. However you'd like, really. Think outside the box.
1 1/3 cups jasmine rice
2 1/2 cups water
1/2 teaspoon salt
1/3 cup coconut milk
1/4-1/2 cup shredded coconut (sweetened or unsweetened - up to you)
Rinse the rice in a fine mesh sieve with cold water. Drain the excess water and pour the rice into a 2-quart saucepan. Add the water, salt, and coconut milk and stir to combine. Turn the heat on high until the mixture begins to boil. Reduce heat to simmer and cover with a lid. Cook for 15 minutes. Remove the lid and fluff the rice with a fork. Pour the rice into a serving dish and sprinkle with shredded coconut. Mix lightly with a fork.