Columbian Coconut Rice
I had some coconut milk leftover after making a few other dishes. I wasn’t sure what to do with the rest of it since I don’t make very many dishes that use coconut milk.
I love rice in general. I love sticky rice (in sushi), Spanish rice, rice in burritos, fried rice etc. I even love Rice-A-Roni (yes, I know how unhealthy that stuff is). I decided to try adding the rest of the coconut milk to some long grain rice that I already had at home. The result was amazingly delicious rice that wasn’t overpowering.
I paired the rice with a chicken thigh from a Costco rotisserie chicken. The rice is fantastic as a side, but does not have enough flavor/salt to be eaten by itself.
Columbian Coconut Rice
Cook time
Total time
Recipe type: Side
Serves: 2
Ingredients
- ½ cup coconut milk
- 1 teaspoon olive oil
- ⅔ cups uncooked long grain rice
- 4 teaspoons brown sugar
- ½ teaspoon salt
- 1 cup water
Instructions
- In a medium pot, heat the coconut milk over high heat until it has just started to boil. Reduce heat and simmer until only there is only about a tablespoon of liquid in the pot, stirring frequently. Add olive oil to the pot. Continue to cook, scraping the coconut oil and solids together until they cook down to a deep brown, about 20 minutes.*
- Add rice, sugar and salt to the pot and stir to combine. Turn heat to medium and cook until the rice is golden and translucent, about 2 minutes, stirring frequently.
- Add water and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes, or until the liquid has been absorbed. Remove from heat and allow the rice to rest for another 15 minutes.
- Fluff the rice and serve.
Notes
* Cooking the coconut milk down to the deep brown color gives the rice a nice rice color. However, the rice still tastes delicious even if it doesn't have this nice color.
Adapted from Serious Eats
