Coconut Rice

I love this rice, the sweet and the savory melting together. Irresistible! Although I used coconut milk with full fat content, you may substitute a lower fat version. This dish will be a wonderful accompaniment to most Thai inspired dishes.

SERVES 2

INGREDIENTS

1  can of coconut milk, full fat content (400 mL)
½ can Jasmine rice (200 mL), use the coconut milk can
2  tbsp of brown sugar
¼ tsp ground cinnamon
⅛ tsp nutmeg, freshly ground
1  tbsp sweetened shredded coconut
    pinch of salt

 

To a small pot add coconut milk, sugar, cinnamon, a pinch of freshly ground nutmeg, pinch of salt and bring to a boil.

Reduce heat to very low, add rice, and cook covered for 15-17 minutes or until all the liquid is absorbed. Use your rice manufacture’s instructions as a guide to the amount of time to cook your rice. However because your not using water the time my be a little longer. Don’t peak on the rice to early as needed moisture will escape.

Take it of the heat with the lid covering pot, let rice rest for 5 minutes before serving. Dish rice into individual serving bowls and sprinkle with sweetened shredded coconut.
 

TIP DU JOUR:
When cooking rice, the rule is use 2 parts liquid to one part rice. If you like your rice a little bit fluffier add a little more than 1 part rice. In this recipe I used the can of coconut milk as my measuring guide. Whatever amount of dry rice you are using, remember that it will double in the end result.

If you prefer your rice to have a white colour but still want a hint of cinnamon flavour, add a stick of cinnamon instead of ground cinnamon.