Shopping List: Thai Jasmine rice, unsweetened coconut milk, shallots, oil for frying the shallots
Coconut rice would be super tasty with Simran’s “Seafood Curry in a Hurry” and it couldn’t be simpler to make. Here’s the key: many recipes have you add the coconut milk as you begin cooking your rice, but trust me on this one….. stir it in during the last few minutes of cooking instead.
This method comes direct from She Simmers, one of my favorite food blogs. In her post “Coconut Rice with Chives: How To Make Fluffy Coconut Rice“, she advises adding the coconut milk (unsweetened, and not the “light” variety) 5 minutes before the rice is done. The ratio is 2 cups uncooked rice, 2 3/4 cups water, and 1 cup coconut milk. I use my trusty “chime-o-matic” rice cooker, but this technique would work for the stovetop as well. Her post is chock full of other interesting insights about coconut rice, so if you have a minute, check it out.
If your child is crazy about rice like mine, this is worth a try for a little change of pace. I think it’s especially yummy with a sprinkle of crispy fried shallots.