Tuesday, May 3, 2011

Easy Coconut Rice

Sometimes I steal borrow things from my Sister -in-law. Last week it was a book. She had it -- I needed to read it. This time I may have "borrowed" her coconut rice recipe and adapted it. You can find her original at eathehughesfoodblogspot.com I try to always keep a can of coconut milk in my pantry. It's one of those things I restock as soon as I use it. Now I am not saying you need to bulk up on coconut milk unless you use it alot. But is an amazing thing to have in your pantry.

So this recipe combines this handy pantry extra and a pantry staple. Rice.  As a foodbuzz publisher sometimes I get the opportunity to taste test new food products. ( this is totally my favorite part of being a food blogger). I was recently sent the new Uncle Ben's whole grain white rice.

Yes I was intrigued. My main issue with rice is that the good stuff takes a really long time to cook. I rarely have the time for more than instant and I am a big fan of instant brown rice. But my family likes the white stuff and I love a long grain rice. So I was pretty excited to give this new rice a try. It is not instant but it cooks pretty quickly and it is a long grain rice. So while it does not have that nutty flavor I love in a brown rice, it has some definite good qualities.

I decided to give the rice a try with my SIL's coconut rice recipe. I really liked it. My family was a little put off by the coconut creaminess in their rice. But hey they have coconut issues. So I don't think their opinion really counts here. If you like a coconut rice this is a quick and easy version that makes a nice side dish to a Mexican, Carribean or Thai meal.

For 4 Servings

1 4.4 oz box of whole grain white rice

2/3 Cup of coconut milk

2/3 cup of water

1 tsp sugar

pinch salt


2. Put the coconut milk, water sugar and salt in saucepan, stir until the sugar is dissolved and the liquid is well blended.

3. Add the rice and bring to a boil. Cover tightly and reduce the heat to its lowest setting. Simmer for 10-12 minutes.

4. The rice is done when the grains are soft enough to crush between your thumb and forefinger. 5. Turn off the heat and let stand covered for 5 minutes or until most of the water is absorbed. Stir and serve


Jennifurla said...

It looks quite tasty

Miss Meat and Potatoes said...

Mmmm. I bet that little bit of sugar makes all the difference! Thanks for sharing!

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