Coconut Rice

Our elder daughter found this recipe and shared it with me. If I had any idea where she got the original recipe from, I would love to credit the source. If I can find that out from her, I will add the information here. We love this rice! It cooks perfectly, with a succulent, slightly creamy texture. It pairs beautifully with spicy or tangy dishes. I love it when paired with Chicken Adobo

Coconut Rice
Serves 4
Total time: about 30 minutes

1 can (13.5 fluid ounces) thick coconut milk (I love Native Forest brand)                                     

1 3/4 cup water (or just measure using the emptied coconut milk can)
1/2 teaspoon salt
2 cups white rice (I use Jasmine rice)

When cooking rice, be sure your pan has plenty of room so it doesn't boil over- voice of experience. :)

Add water and coconut milk to your pan and bring to a boil. Add rice, then salt, or mix rice and salt together before adding. (Do not add salt first to the boiling liquid! I did that recently and it instantly erupted like a coconut milk volcano, all over my stove top!)  Bring back to a boil, cover, and reduce heat to low. Leave lid on the whole time (no peeking!). :) Simmer until most of the liquid is absorbed, about twelve-to-fifteen minutes. Remove from heat and let sit, with the lid on, for another five minutes. Fluff with a fork.

We love this rice with any sort of Asian or Indian dish. We don't think it has a strong coconut flavor. It adds a nice depth and richness as a base to a saucy dish.