Thursday, June 5, 2008


This is the rice that went with our chicken satay/peanut sauce/cucumber salad meal. It doesn't look like anything special, but believe me it was. The coconut milk does something magical to the rice. Coconut milk is high in fat, so it takes the place of butter here. It changes the texture of the rice. It doesn't clump together or stick to the bottom of the pot. You really have to try this to see how good it is.

Coconut Rice
Ratiing: 10 out of 10
1 cup coconut milk, regular or lite
1-1/4 cups water
1/2 tsp. sea salt
1 cup Jasmine rice

Bring milk and water to a boil; add salt and rice; stir once. Reduce heat to low, cover and cook as package directs (usually 15 minutes). Turn heat off and let rice sit, covered, for 5-10 minutes before serving. Do not add butter, as the richness of the coconut milk is enough.

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