INGREDIENTS:
SERVES 4
2 cups Thai jasmine-scented rice
2 cups good-quality coconut milk
(1 can)
1 3/4 cups water
1/2 teaspoon salt
1 tablespoon canola or other
vegetable oil (in this recipe an
extra virgin olive oil is used)
PREPARATION:
Pour oil into a heavy-bottom pot.
(Note: The pot will need a
tight-fitting lid.) Heat pan over
medium heat.
SERVES 4
2 cups Thai jasmine-scented rice
2 cups good-quality coconut milk
(1 can)
1 3/4 cups water
1/2 teaspoon salt
1 tablespoon canola or other
vegetable oil (in this recipe an
extra virgin olive oil is used)
PREPARATION:
Pour oil into a heavy-bottom pot.
(Note: The pot will need a
tight-fitting lid.) Heat pan over
medium heat.
Place rice into sieve and rinse
under cold water until rice water
runs clean.
Add rice into pan.
Add water.
Add coconut milk.
Add salt. Turn heat to high. Stir
rice often to prevent it from
sticking to bottom of pot and
burning.
Bring to slight bubbling boil.
Once rice has begun to bubble,
turn heat to medium-low.
Place lid askew on pot, so that
pot is almost covered.
Allow to simmer in this way for
15 to 20 minutes, or until rice
has absorbed most of
coconut-water and rice is almost
done. Make sure to stir gently
several times in the cooking
process. Turn off heat, but leave
pot on burner. Cover pot tightly
with lid and allow to sit 5-10
minutes. The rice will steam and
become well-done and sticky.
When ready to eat, remove lid
and fluff rice with wooden spoon
gently, loosening it in pot. The
rice is now ready to eat.
Serve hot with any fish or meat,
or just rice alone.
under cold water until rice water
runs clean.
Add rice into pan.
Add water.
Add coconut milk.
Add salt. Turn heat to high. Stir
rice often to prevent it from
sticking to bottom of pot and
burning.
Bring to slight bubbling boil.
Once rice has begun to bubble,
turn heat to medium-low.
Place lid askew on pot, so that
pot is almost covered.
Allow to simmer in this way for
15 to 20 minutes, or until rice
has absorbed most of
coconut-water and rice is almost
done. Make sure to stir gently
several times in the cooking
process. Turn off heat, but leave
pot on burner. Cover pot tightly
with lid and allow to sit 5-10
minutes. The rice will steam and
become well-done and sticky.
When ready to eat, remove lid
and fluff rice with wooden spoon
gently, loosening it in pot. The
rice is now ready to eat.
Serve hot with any fish or meat,
or just rice alone.
Fragnant and irresistible, this simple dish is a
wonderful compliment for grilled shrimp or chicken,
or can be a meal on its own.
wonderful compliment for grilled shrimp or chicken,
or can be a meal on its own.
Thai Coconut Rice
Adapted form
The Complete Asian Cookbook
