Coconut Rice
Coconut milk loans rice both fat and pleasantness, making it a more extravagant, more smooth side than plain rice. To make it, basically supplant half of the cooking water with coconut milk. It turns into a supper on the off chance that you serve it with a seared egg, finely cut salted chiles with a tad bit of their pickling fluid and some squashed peanuts. Also, in the event that you needed to transform it into dessert, serving it with ready natural products like cut mango on top, you could adhere to the formula underneath, however, knock the sugar up to 2 tablespoons.
Ingredients
- 1 cup long-grain white rice, such as jasmine
- ¾ cup coconut milk
- 1 scant tablespoon sugar
- ½ teaspoon kosher salt, plus more to taste
- ¾ cup water
Preparation
- Rinse the rice a few times, until the water that drains away runs almost completely clear.
- Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar, and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
- Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt, and serve.
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