Coconut Rice
I absolutely love everything coconut, and one of my favorite ways to consume it is in the form of coconut rice. This dish can cause some difficulty because using too much coconut milk will make the rice’s texture very sticky. I have found that the liquid ratio of one third of coconut milk to two thirds of water will yield a rice that is not too coagulated. The addition of sugar also enhances the coconut and is necessary to make this rice dish super flavorful. I found that one teaspoon of sugar per half cup of rice is just the right amount to bring out the coco-nutty flavor without making the rice too sweet.
Instructions
Combine all of the ingredients in a medium saucepan. Cover and bring to a boil.
Reduce the heat to a simmer and cook for 17 minutes, until all the water is absorbed.
Remove the saucepan from the heat and place a clean and dry kitchen towel over the top. Return the lid to the pot over the kitchen towel.
Let the rice sit off the heat for 10 minutes so that the towel can absorb any extra moisture. Fluff the rice with a fork and serve. Sprinkle with toasted coconut flakes if desired.
Ingredients
1½ cups jasmine rice
1 cup coconut milk
2 cups water
3 teaspoons sugar
1½ teaspoons salt
Toasted coconut flakes for garnish (optional)