Coconut Rice
This rice is probably my favorite rice to eat on its own. The sweetness of coconut really comes through and doesn't need sauce or condiments.
While this recipe comes from Epicuriois, I've modified the recipe to use full cans of coconut milk and cream so there's not half cans left over.
Coconut Rice
This rice is probably my favorite rice to eat on its own. The sweetness of coconut really comes through and doesn't need sauce or condiments.
While this recipe comes from Epicuriois, I've modified the recipe to use full cans of coconut milk and cream so there's not half cans left over.
Cooking Instructions
- 1
Add the rice, coconut milk, water, sugar and salt to a rice cooker or medium pot. Turn the rice cooker on and allow to finish cooking, or bring to a boil, reduce heat to low, cover and cook 15 minutes.
- 2
While the rice is cooking, place the coconut cream on the hot part of the cooker so that the cream starts to melt. This will make later steps easier.
- 3
When the rice is finished cooking, turn off heat if using stove, open immediately and pour the coconut cream on top. Break up any chunks of coconut cream. Place the lid back on and allow to stay warm for 30 min.
- 4
Lightly stir the rice and serve.
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