Coconut Rice Recipe
I figured it should have its own post, as more than one person has asked me for this...
I use a rice cooker...measures are marked on the inside.
-Put measured amount of rice into your rice cooker; toss in a pinch of salt (1/2 teaspoonish)
-Instead of using water, use coconut milk to fill cooker to the appropriate line (substitute volume for volume).
-Add about 1/3 cup shredded coconut for each cup of rice (optional).
You'll get better flavor if you don't use low-fat coconut milk. I usually throw in some shredded coconut even when I use regular coconut milk because I like a more intense flavor. You can also use coconut extract, but I never have, so I'm not sure of the measure, though I'd guess about 1/2 tsp per cup of rice is about right. When I try it I'll update the measure.
Watch it carefully because you don't want it to scorch...it's a bit more sensitive to scorching than plain rice.
Also: use the kind of rice you get from Asian food stores if you can...you'll be a better texture. For a more authentic flavor, use jasmine rice.
I use a rice cooker...measures are marked on the inside.
-Put measured amount of rice into your rice cooker; toss in a pinch of salt (1/2 teaspoonish)
-Instead of using water, use coconut milk to fill cooker to the appropriate line (substitute volume for volume).
-Add about 1/3 cup shredded coconut for each cup of rice (optional).
You'll get better flavor if you don't use low-fat coconut milk. I usually throw in some shredded coconut even when I use regular coconut milk because I like a more intense flavor. You can also use coconut extract, but I never have, so I'm not sure of the measure, though I'd guess about 1/2 tsp per cup of rice is about right. When I try it I'll update the measure.
Watch it carefully because you don't want it to scorch...it's a bit more sensitive to scorching than plain rice.
Also: use the kind of rice you get from Asian food stores if you can...you'll be a better texture. For a more authentic flavor, use jasmine rice.