Coconut Rice
Fluffy rice cooked in coconut milk — a simple, fragrant side that turns any plate tropical. Two Tico-pantry ingredients, endlessly useful.
Ingredients
- 2 cupswhite rice
- 1 cancoconut milk
- 1 cupwater
- 1 tspsalt
- 1 tspsugar (optional)
Instructions
- 1
Rinse the rice until the water runs clearer.
- 2
Combine the rice, coconut milk, water, salt, and sugar in a pot and bring to a gentle boil.
- 3
Cover, lower the heat to minimum, and cook undisturbed until the liquid is absorbed, about 18 minutes.
18:00 - 4
Rest off the heat 5 minutes, then fluff with a fork. Serve with curries, fish, beans, or stews.
05:00
Notes
A pinch of sugar rounds out the coconut. Toast the dry rice in a little oil first for nuttier grains. Pairs with nearly everything in this collection — curries especially. Photo: Adobe Stock (#497061483), licensed.
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Indian Thali
A simple thali; a little of several things on one plate. Get the coconut rice going, then let the chana masala and the red lentil dal simmer side by side (they share a base of onion, ginger, garlic, and tomato, so prep that for both at once). Finish with warm golden milk. Rice in the middle, a spoonful of each around it. The mango chutney ferments 3-5 days on the counter before it's ready. Start it several days ahead.
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