Saturday, March 12, 2011
This is coconut rice the way I like it: Not overly sweet, but you are definitely able to taste the coconut! I’ve made this different ways (with different rice and different amounts of coconut milk), and this is the version the hubs and I dubbed as our favorite!
This is the perfect accomplaniment to any fresh fish dish (grilled/blackened/macadamia crusted), teriyaki chicken, or even fish/shrimp tacos!
NOTE: This is my favorite coconut oil! I briefly worked for GOL when the hubs and I were first married and I still LOVE their coconut oil. So good!
1 tsp Coconut Oil (Optional)
1 1/2 Cups Basmati Rice (Jasmine rice works also!)
2 Cups Chicken Broth (I use low sodium)
1 Cups Coconut Milk
1 tsp Salt
1/2 Cup (give or take) Shredded Coconut (found in baking aisle)
Heat a medium saucepan (one that has a fitted lid, of course!) over medium high heat. Melt the tsp of coconut oil and then add the Basmati rice. Stir until the rice is nice and coated with the oil. Add the coconut milk, chicken broth, and salt. Bring to a full boil boil, cover and then turn heat down to low. Let simmer for 18-20 minutes.
While the rice is cooking, toast the shredded coconut in a small pan over medium-high heat.
Note: Be sure to stir the coconut constantly (It seems that every time I walk away for even JUST a minute - it's too late and it's already BURNED!).
Remove from heat when nice and toasted (golden brown). Set aside.
When rice is done, fluff with fork and gently toss the toasted coconut in it!