We like to serve this rice with Thai dishes, but it is good with just about anything. It has a subtle coconut flavour and it always seems to turn out perfectly. It also freezes well, so you may wish to double the recipe and freeze half for another meal.
- 2 cups Thai jasmine-scented white rice
- 2 cups good-quality coconut milk* (see note below)
- 1 3/4 cups water
- 2 heaping Tbsp dry shredded unsweetened coconut
- 1/2 tsp. salt
- 1/2 tsp. coconut oil, OR vegetable oil
- Optional: 1-2 Tbsp toasted coconut for garnish
* Canned coconut milk often comes in 14 oz. cans which is really annoying in this recipe, because you need 2 cups, which is 16 oz. Just add a little water to make it 2 cups.
- Lightly oil the bottom of a deep-sided pot that has a tight-fitting lid.
- Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
- Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to simmer. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice.
- Turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.
- When ready to serve, remove the lid and fluff rice with a fork. Season with salt if needed. Top with a sprinkling of toasted coconut.
- To toast coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir until light golden brown.