Coconut Rice



Perfect accompaniment for asian and indian dishes. The basic rice recipe is always the same. 1 portion of rice to 1 1/2 of water and a pinch of salt. So 2 cups of rice requires 3 cups of water and a larger pinch of salt. Always coat the rice in oil before adding the water.

For perfectly cooked plain rice the method is exactly the same, just leave out the coconut.

Coconut Rice

2 cups of long grain white rice
3 cups of water
1 stalk of spring onion – sliced if it’s too big
3 tablespoons of sesame oil (not dark and toasted, the clear variety)
1 packet of creamed coconut powder or coconut milk powder
Pinch of salt

Rinse the rice in a sieve/colander under the faucet until the water runs clear
Heat the oil in a tall sided pan
Add the onion
Stir in the rice and coat well in oil
Add the 3 cups of water but don’t stir and the salt
Turn the heat to high
When the water starts to boil add the coconut powder and stir well – place a tight fitting lid on the pan
Reduce the heat to simmer on medium low
Set timer for 13 minutes. Do not remove the lid until then
When the timer goes off, check the water has evaporated, turn off the heat, place lid back on the pan and let the rice sit covered for 5 minutes
Remove onions and serve

The key to perfect rice is to cover the pan when the water starts to boil and not remove until the 13 minutes are up
The ratio of 1 rice to 1.5 of water is also crucial

© 2014-2015 Caroline’s Family Kitchen and


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