COCONUT RICE

 INGREDIENTS

·      2 cups long grain jasmine rice

·      1 tablespoon butter

·      1 14 oz. can coconut milk 

·      1 1/2 cups water

·      3/4 teaspoon salt, plus more to taste

·      1/2 tsp EACH garlic powder, onion powder, ground ginger

·      1/4 teaspoon pepper

ADD LATER

·      3-5 tablespoons cream of coconut

                     (optional but recommend)

·      toasted shredded coconut for garnish

USE THE CORRECT RICE

For this recipe, you’ll want to use long grain jasmine rice. The type of rice is important because it affects the texture and consistency and ratio of ingredients. Other types of rice (other than basmati) can have too much starch and are destined to become gluey or mushy.  Jasmine rice, however, boasts the perfect size grain to soak up the divine coconut flavor without becoming a big blob of gluey rice if you follow my other tips and tricks.

USE WATER AND COCONUT MILK

It might be tempting to use all coconut milk to maximize the coconut flavor, but this is a sure way to end up with gluey rice because coconut milk is so much stickier than water. Instead, 2 cups coconut milk and 1 ½ cups water cooks the rice perfectly while injecting it with subtle coconut flavor.

RINSE AND DRAIN RICE THOROUGHLY

Rice contains a lot of starch, which is crucial to remove in this recipe so it doesn’t cook up sticky and mushy, especially because coconut milk is so sticky.  To rinse, place the rice in a fine mesh sieve and thoroughly rinse rice under cool running water for several minutes until the water runs pretty clear. It will never be 100% clear, but you don’t want to shortcut this process!

TOAST THE RICE

This was the step that changed everything.  Once I toasted the rice, my coconut rice was so much fluffier!  Not only does toasting the rice develop a wonderfully nutty flavor, but more importantly, it develops a protective outer shell that helps the grains keep some of its texture after they are cooked. After toasting your rice for a few minutes, don’t worry that the rice doesn’t look like it’s very toasted, we are just going for the science and not the color. 

ADD THE RICE AND THEN BRING TO A SIMMER 

Instead of simmering the liquid and then adding the rice, add the rice and the liquid and then bring to a simmer together before covering with the lid. By simmering the rice with the liquid, the temperature doesn’t drop once you add the rice which produces a firmer, more distinct grains, and evenly cooked, fluffier rice.

COOK ON LOW UNTIL THE RICE IS AL DENTE

Once simmering, give the rice a stir, cover with the lid and turn the heat down to LOW. Cook on Low for 6-10 minutes, or until the rice is al dente, meaning it has a slight bite because it will continue to steam once removed from heat. 

LET THE RICE REST

Now the magical steaming.  After the rice is mostly cooked, give it one stir, remove from heat and rest, COVERERD, for 10 minutes.  I don’t understand all of the science behind it, except that it works.  It allows you to use less liquid so the grains aren’t water logged and mushy and instead the rice finishes cooking in the hot, steamy pan.

ADD CREAM OF COCONUT CREAM

My sister introduced me to the best coconut rice decades ago – her secret?  Cream of coconut!  It replaces the sugar in most recipes with this elixir that delivers slight sweetness with an intoxicating concentrated coconut flavor.  You don’t have to add it, but it is culinary changing.    

RECIPE VARIATIONS TO TRY 

• Coconut Lime Rice:  stir the juice and zest of 1 lime into the rice after it’s fully cooked/steamed.
• Cilantro Lime Coconut Rice: stir the juice and zest of 1 lime and 1/2 cup loosely packed cilantro, chopped into the rice after it’s fully cooked/steamed.
• Thai Coconut Rice:  season the rice with ⅛ teaspoon turmeric in addition to the salt, pepper, garlic, onion and ginger. You can also add 1 tablespoon red curry powder in place of the seasonings (still season with salt and pepper). Add two Pandam leaves, tied into a knot to the simmering liquid or 2-3 kaffir lime leaves.
• Jamaican Coconut Rice: sauté the rice with ½ diced onion and 2 cloves of garlic. Add 1 cup red kidney beans, 1 teaspoon dried thyme and 1 bay leaf before simmering.
• Basmati Coconut Rice:  swap the jasmine rice for basmati rice.  Everything else stays the same. 

• Pineapple Coconut Rice: swap the water for pineapple juice.  Stir well drained pineapple tidbits into the rice after cooking.
• Add-ins: a simple way to transform this coconut rice is with garnishes or add-ins.  Try adding freshly chopped cilantro, lime juice or zest, fresh pineapple chunks, chopped mango, cashews, sliced almonds or golden raisins.
• Add a protein: you can enjoy this coconut rice as a side or as a main entrée. To bulk up the dish, add chicken, pork, or shrimp to the rice once it’s been cooked and fluffed.