Rice is something that always reminds me of my dad, who loves eating rice more than anything. When I was a kid he took me traveling around Europe, and we ate a bowl of rice almost everyday throughout the trip, and that’s when I first experienced the pleasure of coconut rice. I fell in love instantly, and it’s been my favorite kind of rice ever since. It’s easy peasy to make, has a delicate coconut flavor, and it goes great with curry dishes.
- 1 cup rice (I like basmati or jasmine), preferabely washed
- 1 cup coconut milk or coconut cream
- 1 cup boiling water (hot water makes the process quicker)
- 1/2 teaspoon salt
Place rice into a thick-bottomed saucepan. Add the coconut milk/cream, water, and salt to the rice. Bring to the boil, then turn the heat down to the lowest heat, and cover the saucepan with a lid. Simmer for 15-20 minutes, until rice is tender and liquid is absorbed. Remove from the heat, and let sit for a few minutes. Fluff rice with a fork, and serve.