Friday, May 27, 2011

Coconut Rice

We love just about every type of rice possible in my little family!  This one, I found here, and then added my own little tweaks to it. We have used this rice recipe with Hawaiian Haystacks and many other meals. It adds a nice sweet, delicious flavor to any meal.  We also like to double the batch and eat it as a cereal/or light sweet snack. (see recipe below) 

The thing to remember about this rice is that you need to get the Jasmine Scented Rice.  I've tried it with white rice and it just doesn't work for this recipe. Brown rice doesn't work either.  The Jasmine really compliments and brings out the coconut flavor.  I like the Golden Star brand personally. You can find it at Wal-Mart. Also, I love using my rice cooker.  It's done perfectly every time! I used to think they were pointless because I always did it on the stove... but it really does save so much time and energy. You just throw it in and let the rice cooker do the rest.  You can find them pretty cheap. If you like rice... check em out.  They make life so much easier!  :)  However, you can just cook this over the stove. Just bring the rice to a boil and then simmer on low until all of the moisture is gone.  (about 20 min)

Coconut Rice


2 cups Thai jasmine-scented white rice
1 can good-quality coconut milk (not “lite”) (About 1 1/2 cups)
2 cups water
1/2 tsp. salt
1 tbsp brown sugar

Place rice in rice cooker. Add the water, coconut milk, sugar and salt. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface).Cover and set to cook.Once your rice cooker switches to “warm” mode, allow another 8-10 minutes for rice to finish “steaming”. This will ensure your coconut rice is fully cooked and pleasantly sticky. Gently fluff with chopsticks before serving.  Serves 4



Rice and Milk

1 cup Coconut rice (can use regular white rice too, but this is even better!)
1-2 tbsp sugar
milk (desired amount)

Pour ingredients in a bowl and enjoy! 

Tip:  I like the rice to be warm and then add the cold milk. The hot and cold twist, make a good combo.

1 comment:

Miriam P said...

I LOVE this stuff. We eat it with Mango on top, and drizzle it with leftover coconut milk (It's our copycat version of the mango sweet sticky rice from our favorite Thai restaurant). But I always make it on the stove! I never even thought to pull out the rice cooker. What genius! Thanks!