Coconut Rice

All of my rice recipes feel like cheating, they all have the exact same idea and it's just a case of finding the most delicious liquid that rice will absorb.

The basic premise is that I use 1 measure of any white rice and 2 measures of liquid. That measure could be a cup, it could be the tin that the liquid came in, it could be weighed (approx 90g per person). It could be any white rice - basmati, long grain and jasmine are the easiest and cheapest to find in UK supermarkets so I tend to start with those.

The other premise is that I'm bored of boring rice and I wanted to find different ways to make it more exciting. Why use water when you can use stock? Why use stock when you have coconut milk, etc. 

Coconut Rice is one of my staples, the flavour matches beautifully with mango, lime, chilli, lemon, Thai flavours, satay, sweet potato, squash, peppers, greens and of course other coconut based meals like mild curries. 

Coconut Rice

Ingredients 

1 tin Full fat coconut milk

1 tin White rice

1 pinch salt 

Method

1. Pour a tin of coconut milk into a saucepan. 

2. If you want fluffy rice, measure out the rice in the tin from the coconut milk pour it into a sieve and wash it until the water runs clear. If you like sticky rice you can skip this step. 

3. Add the rice to the saucepan with a tin of cold water and a pinch of salt. 

4. Simmer the rice over a medium heat for approximately 10 minutes, stirring occasionally as the rice absorbs the liquid. The cooking time will vary slightly depending on the type of rice you use so check the packet and taste it as you go along, if it's still a little too firm you can add a bit more water towards the end. 

5. Remove the rice from the heat and cover it with a lid or plate or foil for about 5-10 minutes, this lets the rice steam in any leftover liquid and gives you time to prep whatever you're serving with the rice.