June 3, 2011

Coconut Rice

from Our Best Bites
2 c. white or Jasmine rice
1 can coconut milk (13.6 oz)
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we're using the whole animal here...)
Black pepper to taste
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes.  Add green onions, black pepper (if desired), and additional salt if necessary.  Serve with any Asian or tropical-inspired food.
****Note--how to make coconut milk.  You drain the coconut water from the coconut and set aside. Break open the coconut. Score the raw coconut from the shells and scoop it out. You can leave the brown part on or use a peeler to remove it. It doesn't matter. Put 1/2 of the coconut in the blender with 2 cups of coconut water or plain water (if you're turning the entire coconut into milk the coconut water won't be enough). Blend until smooth. Pour into a cheese cloth lined bowl. Ring out the coconut in the cheese cloth to strain out the milk. (You can repeat this process up to two times) When finished you can dry out the remains of coconut in the cheese cloth and add them to recipes in place of flour or as an accent. You can also make smoothies with coconut milk--Enjoy!

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