Sweet coconut milk and fragrant basmati rice pair up to make a side dish perfect for island entrees.
Add the rice and coconut milk to a medium size saucepan. Fill the coconut milk can with water and add it to the pot along with the salt. Stir together.
Cover the pan with a lid. Bring to a boil over medium high heat. After the liquid comes to a full boil turn the temperature to low. Cook on low for 12 minutes.
Remove from heat (do not lift lid) and allow to sit covered for 5 minutes. Fluff with a fork before serving.
Ingredients
Directions
Add the rice and coconut milk to a medium size saucepan. Fill the coconut milk can with water and add it to the pot along with the salt. Stir together.
Cover the pan with a lid. Bring to a boil over medium high heat. After the liquid comes to a full boil turn the temperature to low. Cook on low for 12 minutes.
Remove from heat (do not lift lid) and allow to sit covered for 5 minutes. Fluff with a fork before serving.
I loved this recipe. Without adding any sweetener, the rice has exactly the right taste for accompaniment with spicy or more savory dishes.
This is my favourite rice recipe! The coconut milk infuses the rice with flavour while also making it nice and soft. Unlike other rice recipes that make the rice go dry by the next day, this recipe keeps the rice in a fresh state. It also tastes perfect with the Jerk Tofu Finger recipe.