Long grain rice, meet double coconut.
Double coconut, meet long grain rice.
Really beautiful couple, the two of you make.
Once steeped in coconut milk for the ultimate creamy, satin mouthfeel.
Once tossed with sweetened coconut flakes for a taste of far away islands and sand that burns underfoot and sun that seeps into your spirit.
This rice lays best beside, well, everything.
But it’s fantastic with chicken tikka masala, jerk chicken, and all things Thai.
Make it for friends and family and freeloaders to round out any highly flavorful meal, and they’ll always want to stay for dinner.
Double Coconut Jasmine Rice
- 1 cup jasmine rice
- 1 cup water
- 1 cup canned unsweetened coconut milk
- 1 teaspoon salt
- 2 tablespoons shredded coconut (sweetened or unsweetened)
- fresh cilantro
- Combine rice with water, coconut milk, and salt in a small pot set over high heat. Bring the liquid to a boil, stir, and turn the heat down to low. Cover and allow the rice to cook for 20 minutes.
- At this point, most of the liquid should have been absorbed by the rice; check by stirring gently with a fork. Remove the pot from the heat, stir in the shredded coconut, and let stand, covered, for another 10 minutes. Fluff with fork and serve with fresh minced cilantro.