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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