Turns out that cooking rice in water is way easier than it is in the much thicker coconut milk, and that’s just one of the issues. We also have to account for the fat being introduced, which is why I suffered through countless failed attempts, before finally nailing this formula. For me this features a great balance between stickiness and separation.
As far as the taste goes, the only sweetness here comes from the coconut milk, and some toasted coconut on top. If you want it sweeter, which apparently lots of chefs do, you can add a spoon of sugar, but that’s not what I’m into. I’m going to be serving mine with rich, fatty, often sweet-glazed meats, so I want a fairly simple, savory rice, that’s just subtly scented with coconut.
Having said that, there are lots of things you can add, like herbs, fresh vegetables, and/or sliced spring onions, so personal adaptation is very much encouraged. So, whether you wait for the grilled hoisin beef teased herein, or you already have something in mind, I really hope you give this coconut rice a try soon. Enjoy!
Ingredients for 4 servings:
1 1/2 cups jasmine or long-grain rice
1 rounded teaspoon finely grated ginger
1⁄2 teaspoon red chili flakes
1⁄4 teaspoon turmeric
1 teaspoon kosher salt
1 cup water
1 (14-ounce) can coconut milk (not coconut cream)
1 bay leaf
1/4 cup toasted coconut to garnish
- Bring to a simmer, cover, cook on low for 18 minutes. Turn off heat, leave covered 5 more minutes, then fluff and serve.