3 years ago
I used to make this all the time when I was in college. It was good for dinner and made an excellent breakfast if there was any left from the night before.
I made this during one of Len’s visits to The Pass. It must’ve been a hit because when I got up the next morning and went to the fridge to get a bowl for breakfast, I discovered when he said, “I left you some.”
It really meant: I left you one big spoonful. =)
Enjoy!
Coconut Rice
- 1 1/3 cups rice
- 2 1/2 cups water
- 1/2 tsp salt
- 1/3 cup coconut milk
- 1/4 cup shredded coconut
Directions
- Rinse rice until water runs clear, drain rice through strainer.
- Place rice in a wok with 2 1/2 cups water.
- Add salt and coconut milk to the wok and bring to a boil. Cover the wok, reduce the heat, and simmer for 10 minutes.
- Remove the lid from the wok and fluff up the rice with a fork - all the liquid should be absorbed and the rice grains should be tender.
- Spoon the cocnut rice into a warm serving bowl and scatter with the shredded coconut. Serve immediately.
Chef’s Notes: In the past I always made this in my wok, but tonight I used a 10 cup rice steamer and it worked beautifully. I just added all the ingredients and let it cook while I worked on a stir fry in the wok.
Also, I added sugar to sweeten the rice. It can turn this rice dish into a desert.
- The Pajama Chef
3 years ago
Curried Rice
Ingredients:
3 cups (750ml) water
1 cup coconut milk
1 tbsp. curry powder
1/2 teaspoon grated ginger
2 cloves garlic, chopped
1 sprig thyme
2 stalks escallion, chopped
1 medium onion, sliced
2 cups rice
1 teaspoon salt
Directions:
1. Bring water to a boil and add coconut milk, curry powder, ginger, garlic, thyme, escallion and onion.
2. Allow to boil for three minutes.
3. Add rice and salt. Stir and cover with a tight lid,
4. Lower heat to low and allow to steam until rice grains are tender.
Serves 6.
