Coconut Rice

Easy Coconut Rice

21 minutes

1/2 tsp. coconut oil, OR vegetable oil
2 cups Thai jasmine-scented white rice (long grain rice like Jasmine is lower glycemic and wont send you into insulin shock like many other short grain and 5 minute varieties)
1 can good-quality coconut milk
1 3/4 cups water

2-3 Tbsp. toasted shredded unsweetened coconut (toast in a dry pan over medium high heat till browned. Remove immediately)
1/2 tsp. salt

1-2 Tbsp. toasted coconut for garnish

Rub oil over the bottom of a deep-sided pot.
Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer 20 minutes, or until most of the liquid has been absorbed by the rice.
Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat.

When ready to serve, remove the lid and fluff rice with a fork. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut and ENJOY!

Variation

Carribean Coconut Rice- Add one Cinnamon stick broken in three parts while simmers.  Remove and discard once ready to serve.