Looking to team your curry with something a little more fancy than plain rice? My coconut rice is almost as quick and simple to make as plain rice, but adds a more delectable touch.
I made this coconut rice and shared it with you all on social media, and lots of you asked how to make it. I thought I’d add it to the blog so you can all enjoy it too! It really is such an easy and interesting dish to make, and tastes (and smells!) amazing when teamed with lots of Asian inspired dishes.
You can make this dish in a saucepan on the stove, or if you have a rice cooker with the function to sear and brown meat, you can use that too. I made my coconut rice in my rice cooker, and used the brown meat function to heat up the bowl and dissolve the sugar, then once that was dissolved I turned it onto rice cook mode.
- 400ml coconut milk
- 1 1/4 cups water
- 1 teaspoon sugar
- pinch salt
- 1 1/2 cups jasmine rice
- In a saucepan, over medium-high heat combine coconut milk, water, sugar, and salt.
- Stir until sugar is dissolved.
- Add in rice, stir to coat.
- Bring to a boil over medium heat.
- Cover, reduce heat, and simmer 18 to 20 minutes until rice is tender.
By Kat – The Organised Housewife
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