MARIE STUMPHAUZER, FNTP

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COCONUT RICE

Marie Stumphauzer, FNTP

Who would think that substituting one ingredient in this otherwise average rice recipe would make such an enormous difference in taste? A total game changer! The enhanced flavor profile of this common side dish will leave you pleasantly surprised and satisfied. It’ll be your new favorite way to eat rice!

Servings: 4 servings

Prep time: 10 minutes

Cook time: 25 minutes

Skill level: Easy

INGREDIENTS

  • 1 cup long grain WHITE RICE

  • 1/2 teaspoon SALT, optional

  • 2 cups COCONUT MILK >or< 1 cup WATER and 1 cup COCONUT MILK

DIRECTIONS

  1. In a saucepan, bring coconut milk (salt and water, if using) to a boil.

  2. Mix in rice.

  3. Cover with a tight fitting lid and bring to a simmer for 20-25 minutes or until all of the liquid is absorbed and it fluffs easily with a fork.

  4. Refrigerate any leftovers.

NOTES/VARIATIONS

  • Even if you increase the servings, the cook time remains the same.

  • There are several other ways to cook the rice:

    • In the oven: Heat liquid to near boiling. Mix all ingredients together in a greased, oven safe casserole dish. Cover tightly and bake at 375 degrees for 25 minutes or until liquid is absorbed and rice fluffs with a fork. This is especially handy when feeding a crowd.

    • In a pressure cooker. Follow the manufacturer’s instructions. Many pressure cookers come with a preset so it’s as simple as combining all of the ingredients, putting the lid on, and pushing a button.

    • In a steamer oven. Follow the manufacturer’s instructions. Many steamers come with a preset so it’s as simple as combining all of the ingredients, putting it in the steamer, and pushing a few buttons. Be aware that you may need to adjust your liquid down slightly due to the high moisture output.

  • Be selective about your coconut milk. Canned milks often have added guar gum and refrigerated coconut milk may include carrageenan - neither of which is healthy to consume. Look for brands that are strictly coconut milk, with no additives, and always opt for full fat.

  • Consider adding or topping with any one or a combination of the following:

    • 1/2 Tablespoon of sugar

    • A pat of butter or spoonful of ghee or drizzle of coconut or macadamia nut oil

    • Fresh, chopped cilantro

    • Lime or lemon zest

    • Shredded coconut

    • Chopped macadamia nuts

  • Turn leftovers into a fabulous snack or dessert by adding additional coconut milk, a pat of butter (or ghee), a sprinkling of sugar, a dash of cinnamon and/or nutmeg, fresh or dried coconut and/or fruit (tropical fruits would really shine!) and crushed macadamia nuts.

  • Unless the directions explicitly state, I typically do not rinse or soak my rice first.

  • As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.

CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: Easy Coconut Rice thestayathomechef.com.

Who do we credit for basic rice recipes? They all follow a similar formula. Some measurements may vary slightly but the general concept is the same. I simply chose to use coconut milk in place of water one day and it has become a favorite go-to version ever since for many dishes including Chicken Luau, Orange Chicken, and Korma - not to mention snacks and desserts.