Kingly Foods

I was reading around for coconut rice recipes and the Thai style coconut rice seemed to be the most entre like. South American and Indian coconut rice seemed a lot more dessert like. So here is a simple Thai coconut rice recipe.

What we need:

• 1 can of coconut milk
• 1 can of water
• 1 can of jasmine rice
• 2,5 tbs unsweetened shredded coconut
• a pinch of salt

As you see I use the measurement “can” in this recipe. As simple as it sounds you just use the same can that the coconut milk came in. As a rule rice is cooked two parts liquid and one part rice. So it works out great.

In a pot pour in about a teaspoon of vegetable oil and grease up the bottom and sides. It just has to be a very thin layer. This will help the rice not stick. Pour in the coconut milk, water, rice, shredded coconut and salt and let boil up. Stir every now and then. When the mixture has come to a boil lower the heat to the almost lowest possible and let steam covered with a tight fitting lid for about 20 minutes. Check in on the rice around 15 minutes into steaming and see how much liquid is left, if already has been all absorbed then you can turn it off and let steam for another few minutes without heat.

The rice is ready to serve! It is rather sweet and my suggestion is to serve it with something spicy and slightly fruity. Mangoes and shrimp in Thai chilli sauce maybe?

Served with home made tomato based curry
chilli sauce. Shrimp and broccoli.

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