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Coconut Rice

Servings

2

Serving size

1/2 cup rice
COOKING TIME
30 Minutes

This recipe can easily be multiplied but doesn’t keep well overnight in the refrigerator.

Coconut Rice

Ingredients

1/2 cup Lite Coconut Milk
3/4 cup Water
1/4 tsp. Salt
1/2 cup White rice

Instructions

Prior to opening the can of coconut milk, shake very well.

In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

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Special Diet Information

Click on the icon for information.

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GERD / Acid Reflux

No specific GERD triggers.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

Never stir rice. It doesn’t matter how you cook it, stirring it breaks down the starches on the outer layer and turns the rice to a gooey paste. Simply place the rice in the boiling liquid, stir once and cover. Leave it alone until the water is evaporated.

"Rice is a beautiful food. It is beautiful when it grows, precision rows of sparkling green stalks shooting up to reach the hot summer sun. It is beautiful when harvested, autumn gold sheaves piled on diked, patchwork paddies. It is beautiful when, once threshed, it enters granary bins like a (flood) of tiny seed-pearls. It is beautiful when cooked by a practiced hand, pure white and sweetly fragrant."

Shizuo Tsuji, Japanese chef and cookbook author