I really love Thai food. In college, there was a Thai and Vietnamese restaurant called Ha Long Bay that I would drive all the way across town to pick up takeout because it was so good. The place was always packed with people eating there and picking up takeout. I have yet to find a place that compares in Chicago, so I turned to making my own Thai food. I used to absolutely hate coconut, but I'm warming up to it. This rice is delicious and goes really well with Thai Mango Chicken.
Ingredients:
1 cup Thai jasmine white rice
1 cup canned coconut milk
1 cup water
1 heaping tablespoon shredded unsweetened coconut
1/4 teaspoon salt
1/2 teaspoon vegetable oil
Optional: 1 tablespoons toasted coconut, for garnish
Preparation:
1. Place rice, coconut milk, water, oil, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
2. Once the coconut-water has begun to lightly boil, stop stirring and reduce heat to simmer. Cover and let simmer 15-20 minutes, until most of the liquid has been absorbed by the rice.
3. Turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.
4. When ready to serve, remove the lid and fluff rice with a fork. Season with salt if needed. Top with a sprinkling of toasted coconut.
Source: Flavour and Savour
Ingredients:
1 cup Thai jasmine white rice
1 cup canned coconut milk
1 cup water
1 heaping tablespoon shredded unsweetened coconut
1/4 teaspoon salt
1/2 teaspoon vegetable oil
Optional: 1 tablespoons toasted coconut, for garnish
Preparation:
1. Place rice, coconut milk, water, oil, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
2. Once the coconut-water has begun to lightly boil, stop stirring and reduce heat to simmer. Cover and let simmer 15-20 minutes, until most of the liquid has been absorbed by the rice.
3. Turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.
4. When ready to serve, remove the lid and fluff rice with a fork. Season with salt if needed. Top with a sprinkling of toasted coconut.
Source: Flavour and Savour