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A take on coconut rice. ⁠ ⁠ And I say a take because many cultures have their ve…

1 min read

A take on coconut rice. ⁠

And I say a take because many cultures have their version of it, especially in tropical countries where coconuts are grown naturally. ⁠

I remember once trying the Colombian coconut rice, it was delicious but full of raisins and I particularly don’t like the taste of raisins. I also know South Asia has its version of it, I love to ask for it when I go to the Thai. So that’s why I emphasize, it is a take of it, it is not my version I will not there to describe it like that.⁠

This is what I use:⁠
1 cup of long-grain white rice⁠
1 cup light coconut milk (canned)⁠
1 cup of coconut water (if not substitute for water)⁠
Two Tbsp unsweetened shredded coconut⁠
A pinch of salt⁠
Finely minced cilantro for serving⁠

Method:⁠
In a medium saucepan, add rice, coconut milk, coconut water, salt, and shredded coconut, and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. ⁠

Simmer until water is completely absorbed and rice is tender for about 15-20 minutes. Turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes to prevent mushy rice.⁠

Sprinkle some fresh coriander on top and enjoy!⁠
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