The first time I had coconut rice was in cooking school, until then I had really only had minute rice. In fact, the idea that rice took longer than a minute and you could incorporate other flavors to be absorbed into the rice, blew my mind.

Rice is what I call a “blank canvas food”, it has a relatively neutral flavour on it’s own but has the ability to take on and absorb other flavours.

Coconut Rice is really delicious, I use a basmati rice generally but almost any other white rice will do just as well. Other grains and rices that are whole grain will have a nuttier flavour and not take on a distinctly “Coconut” taste but you could certainly do it with barley, Farro or any other grain.

Coconut Rice

Serves 4-6

1 1/2 cups Basmati  Rice

2 1/2 cups Water, boiling

1/2  cup Coconut milk (full fat)

2 Tbsp. Coconut cream (from the can of milk)

1 Tsp Kosher Salt

2 Tbsp Unsweetened Toasted Coconut (optional)

Open the can of coconut milk and skim the cream off the top. Good quality coconut milk will have a generous amount if cream on the surface. Measure the boiling water into a medium sized pot and add the coconut milk, rice and salt. Cover with a tight fitting lid and place over medium low heat, leaving the lid on for at least 12 minutes (no peeking). Lift the lid and ensure all liquid has been absorbed, remove from heat and keep covered for an additional 5 minutes. Fluff grains with a fork and incorporate the toasted coconut (if using). Serve on the side of any protein and veg. But it works best with a stir fry. Enjoy!