Sunday, January 13, 2013

Coconut Rice

Last summer I had coconut rice for the first time while having lunch in Jasper with my Uncle & his family.  I had this amazing Thai dish that consisted of coconut rice topped with chicken and stir fried veggies with a sweet chilli sauce.   This rice tastes exactly like the rice in that dish!  It not only makes a great base for stir fry, it would also be great as a side dish.  I can't wait to try this paired with creamy curried chicken

- 2 cups basmati rice
- 1 can lite coconut milk (I like Thai Kitchen the best)
- 1 1/4 cup water
- dash of sea salt
- 1-2 green onions, finely chopped
Place rice in a mesh strainer and since under lukewarm water.  This will help to remove any access starch so that the cooked rice doesn't become sticky. 
In a medium saucepan combine rinsed rice, coconut milk, water, and a dash of sea salt.   Bring to a boil over medium high heat. 
Once boiling, cover and reduce heat; cook rice for 15-20 minutes until all of the moisture has been absorbed.  Fluff rice with a fork and sprinkle with green onions. 


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