Hello Chitlins, happy Valentine’s Eve! I was gone skiing all weekend and just did not have time to make another Valentine’s dessert, so I figured this delicious coconut rice will just have to do.
Remember when you made that delicious coconut sponge cake last week? And you ended up with almost a whole can of coconut milk leftover and you were panicking because you didn’t know what to do with it? Have no fear, coconut rice is here! As plain as this dish looks, it packs a whollop in the flavor department. I adore coconut rice, though I can’t stand coconut flakes or anything heavily coconut in flavor (just ask The BF and his family when I tasted the coconut sorbet last night at dinner, I nearly clawed my tongue off trying to get the taste out, not my finest moment).
You have my sincerest apologies for not having a prettier picture on Valentine’s Eve, especially when all the other blogs are just bursting at the seams with beautiful decorated sugar cookies (a recipe I provided you with before the super bowl if you’ll recall). But I figured I had given you enough inspiration with the Bushwhacker cakes and trifle last week that now you needed a good sturdy side dish for your doll. You can thank me later when you add this to your arsenal of easy side dishes.
Anyway, this is a great side dish to any meal so if you’re planning on making your honey-buns something tasty and easy for Valentine’s dinner, maybe you should consider using up the rest of that coconut milk and make a nice big pot of cozy coconut rice to pair with some veggies and chicken (or beef or lamb if you’re feeling really fancy). It may not be super fancy, but it’s cozy and I can bet it’ll make your lady friend want to cozy up to you and snuggle while you ply her with glass after glass of bubbly booze. Just a suggestion though.
Adapted from About.com article on Thai food
1 cup Jasmin rice (or other long grain white rice)
1 cup coconut milk (I used light)
1 3/4 cup water
1/2 tsp vegetable oil (or coconut oil if you have it)
In a medium heavy-bottomed pot with a tight fitting lid, heat the oil over medium heat just until steaming. Toss in the rice and push around to toast for a minute. Add the coconut milk, water and salt to your preference and stir to ensure the rice doesn’t stick to the bottom of the pan and burn. Bring to a gentle boil, stirring occasionally. Once boiling turn the heat to low and replace the lid. Let the rice simmer for 15-20 minutes, or until all the liquid is absorbed, you can test by using a fork to push the rice aside, if there’s no liquid in the bottom it’s done. Remove from heat and fluff with fork. Serve with your favorite dish, I like steamed asparagus and pan roasted chicken drizzled with a little sesame oil.
Rice will keep in an airtight container in the refrigerator for up to four day. To reheat without drying out, place a damp paper towel over the bowl while heating in the microwave.