Coconut Rice
Coconut rice is a popular Asian dish often used as a side dish for exotic meals or enjoyed on its own. The coconut milk adds a rich and creamy texture to the rice, while the toasted shredded coconut provides a slightly crunchy contrast. Imagine the freshly steamed rice gently absorbing the sweet and fragrant aroma of coconut milk, while the butter or coconut oil further enhances the flavor. This dish is a perfect choice for grilled meats, fish, or vegetarian dishes, but it can also be satisfying and delicious on its own.
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Ingredients for this recipe
Servings: 4
300
g
Jasmine rice
400
ml
Coconut milk
200
ml
Water
1
tsp
Salt
15
g
Sugar
20
ml
Butter or coconut oil
20
g
Toasted shredded coconut
10
g
Fresh cilantro or parsley (optional)
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Preparation Steps
1
Thoroughly rinse the jasmine rice in cold water until the water runs clear. This helps to remove excess starch, ensuring a fluffier rice.
2
In a medium saucepan, bring the coconut milk and water to a boil. Add the salt and sugar.
3
Once the liquid is boiling, add the rice and stir well.
4
Cover the saucepan and cook over low heat for 12-15 minutes, or until the rice has absorbed all the liquid and is tender.
5
Remove from the heat and let the rice rest, covered, for another 5 minutes to allow the flavors to meld.
6
Stir in the butter or coconut oil to make the rice even creamier.
7
Sprinkle with toasted shredded coconut and garnish with fresh cilantro or parsley before serving.
