How do I make coconut rice?!
Answers: I went for a wonderful Thai meal last night and had a Thai prawn curry with this delicious coconut rice. How do i make it please?
I have found plenty of Coconut Rice recipes but here is my favorite:
Coconut Rice
Servings: 4
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
200ml coconut milk
juice of 3 limes
350g Basmati rice, washed
Method
1. Place the rice in a saucepan with the limejuice and coconut milk. Add enough water to just cover the rice and bring to the boil. Simmer for 5 minutes.
2. Place the lid tightly over the pan and leave for 15 minutes. Fluff with a fork and serve immediately.
I Hope This Helps x
Other recipes i have found are in the following links:
Coconut rice makes a terrific accompaniment to many Thai dishes, such as fish and curries. Although you can make coconut rice in a rice cooker, this recipe teaches you how to make it the old fashioned way - in a pot on the stove. Quick and easy, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without going to a lot of extra work. Coconut rice also makes a great side dish to take to a potluck or an Asian-themed dinner party.
INGREDIENTS:
SERVES 4
2 cups Thai jasmine-scented white rice (*for brown rice, see instructions below recipe)
2 cups lite or regular "thin" coconut milk (the coconut milk should be liquid, not solid)
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. canola or other vegetable oil
Optional: 1 tsp. brown sugar
Optional: 1 tsp. coconut flavoring
Optional Garnish: 2 Tbsp. dry shredded coconut
PREPARATION:
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, if using. 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.
instead of adding water to cook the rice add coconut milk
replace 1/2 to 2/3 of the water with coconut milk. Add 1/2 cup shredded coconut, a touch of salt, pepper, ginger and, for a very good taste, some lemongrass.
Just substitute 3/4 of the water that you will usually cook your rice in for coconut milk.