We served this coconut rice with Thai-Style Chicken Legs. I’ll admit it was a bit of a failure, but we ate it anyway. The flavor was great, but the rice was a little over-cooked and mushy. I made the mistake of following the original recipe exactly rather than adjusting the amount of water and cooking time to accommodate the kind of rice I was using. I’ve made changes in the recipe below so that won’t happen again!
Steamed Coconut Rice
Source: adapted from Whole Foods
Since the steam does all of the work in this recipe, resist the urge to stir the rice or uncover the pot more than is absolutely necessary in order for the rice to have just the right texture in the end.
2 tablespoons canola oil
1 cup shredded unsweetened coconut
1 cup uncooked long grain white rice, like Basmati or Jasmine
3/4 cup coconut milk
3/4 cup water
1/2 teaspoon salt
Heat oil in medium pot over medium-low heat. Add coconut and toast, stirring occasionally, until golden brown, about 2 minutes. (Do NOT leave the pan alone and watch carefully so that the coconut doesn’t burn.) Add rice and toss to coat with coconut. Stir in coconut milk, 3/4 cup water and salt. (Note: if the rice your using calls for a different amount of liquid per cup of rice, adjust the water as necessary.) Bring to a boil, reduce heat to low, stir once, cover and cook simmer for 20 minutes. (Again, adjust cooking time according to the type of rice you’re using.) Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork before serving.