Here, rice cooks in a base of coconut milk, water, and salt until tender and fluffy.
I mix it with a healthy helping of fresh cilantro for added brightness.
Shorter grain rice varieties, such as sushi rice, can become too sticky.
Simply Recipes / Karishma Pradhan
Compared to light, full-fat coconut milk yields a more robust flavor.
Aroy-D and Trader Joe’s coconut milks are my favorite brands.
Here are a few tips to ensure a perfectly cooked batch of rice!
Simply Recipes / Karishma Pradhan
In fact, I oftenpreferto serve the dish at room temperature in the heat of the summer.
Serve the rice with plenty of lime wedges alongside grilled shrimp or fishor even roast chicken!
For example, a scoop of punchy, spicy curry can sometimes drown out the flavor of the rice.
Simply Recipes / Karishma Pradhan
In a medium-sized 3-quart pot, add the coconut-water mixture, rice, and salt.
Set the pot on medium-high heat and bring it to a rolling boil.
Stir the rice with a wooden spoon, scraping any rice grains at the bottom of the pot.
Simply Recipes / Karishma Pradhan
Reduce the heat to low, then simmer, covered, for 20 minutes.
Turn the heat off and let stand, covered, for 10 minutes.
Use a fork to fluff the rice and stir in cilantro and lime juice to taste.
Simply Recipes / Karishma Pradhan
Enjoy hot or let cool to room temperature before serving with lime wedges on the side.
Store coconut rice in the fridge for up to 3 days in the fridge in an airtight container.
To reheat, place rice in a microwave-safe bowl and break up any large chunks with a fork.
Simply Recipes / Karishma Pradhan
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Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
