Coconut Jasmine Rice

coconut riceYou know how sometimes you pick up a sauce and think, “I should just save myself the frustration and get take-out?”

Such was my experience last night. Charles had a sample of a Thai sauce and wanted to try it. I had an inkling it was going to be blah. I was right. To make sure our entire meal wasn’t ho-hum, I made coconut rice to pair with the yawn-worthy sauced-up chicken. It’s such a super-simple thing to make, tastes decadent, and compliments Thai food so nicely. We paired our dinner with the Belgian Pale Ale we brewed a few weeks ago. It was a good choice. If the sauce had been spicy, an off-dry Riesling would have been lovely, but since it wasn’t, the beer paired quite well.

Coconut Jasmine Rice

Serves 6

2 cups jasmine white rice
2 14 oz. cans of coconut milk
1 cup water
3 Tablespoons of shredded coconut
pinch of salt
coconut oil

Coat the inside of a deep soup pot with coconut oil. Make sure the pot has a lid that fits well.
Put all ingredients into the pot and set over medium-high heat. Stir.
When the liquid starts to boil, put on the lid and turn down the heat to low. Let rice simmer for 15 minutes. Take off lid and simmer for 5 minutes more, or until most of the liquid is gone.
Fluff the rice and cover again with the lid. Let sit while you make your main entree then fluff again right before serving.

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