Tasty Planner - Recipe - Coconut Rice by Khamush

Instructions

*If using brown rice: double the amounts of coconut milk and water. Also, add 2 tsp. coconut flavoring to compensate for the [stronger] taste of brown rice. ENJOY!

Rub oil over the bottom of a deep-sided pot. (Note: the pot will need a tight-fitting lid).

Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well.

Add the sugar and flavoring. Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).

Once the coconut-water has begun to bubble, stop stirring. Turn down the heat to medium-low (around 2.5 on the dial). Place lid askew on the pot, so that it is at least 3/4 covered.

Allow rice to cook in this way for 15-20 minutes, or until rice has absorbed most of the coconut-water.

Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to sit 5-10 minutes, or until the rest of your dinner is ready (the rice will “steam” and have a nice, slightly sticky texture). Tip: Your Coconut Rice can stay warm this way for up to 1 hour.

When ready to eat, remove the lid and “fluff” rice with a fork or chopsticks, gently loosening it in the pot. The rice is now ready to eat.

Optional Step: “dry fry” 2 Tbsp. shredded coconut in a (dry) frying pan over medium heat, stirring continually until the coconut turns golden-brown. Sprinkle this toasted coconut over the rice for an extra coco-nutty treat.