Coconut rice is a wonderful side dish for my Mahi -mahi in Sweet and Sour Marinade as well as for other dishes of Asian and Caribbean cuisine.
Tuna, salmon, chicken, beef or shrimps – they all will get a new delicious note. A combination of a subtle taste of the coconut milk, aroma and zest of the lime, savor of fresh cilantro and crunchiness of a shredded coconut are creating an amazing bouquet of flavor and texture in my coconut rice recipe.
For a vegetarian version you can add shiitake mushrooms or vegetables (green beans, bok choy, Napa cabbage, green peas, corn, sweet peppers, etc.) to serve as a full meal.
- 2 cups jasmine rice (or basmati rice, or long grain rice)
- 1 can (400 g) of good quality coconut milk
- 1 can of water (empty can from coconut milk)
- 1 tsp sugar
- Salt (about ½ tsp)
- Juice of ½ lime
- Zest of ½ – 1 lime
- ½ cup finely chopped cilantro
- ¼ – 1/3 cup unsweetened coconut flakes (optional)
In a pot, mix the washed rice, sugar, salt, coconut milk and water. Bring to a boil, stirring rice occasionally to prevent rice from sticking to the bottom. Cover, reduce heat to low and let simmer for 15-20 minutes. The exact amount of water and exact cooking time depends on the rice quality and the pot quality in which the rice is prepared.
When the rice is cooked, add lime juice, zest, cilantro, shredded coconut, fluff the rice with a fork or chopsticks, close tightly and let stand for 5-10 minutes on a burner.
A good quality coconut milk contains only one ingredient: coconut milk.
Cook with pleasure!