Coconut rice makes a terrific accompaniment to many dishes, but it’s equally wonderful with nearly any Western-style entree. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without a lot of extra work.
To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.
- 1 cup basmati rice
- 1½ cup water
- ½ cup coconut milk
- 1 tsp curry powder
- ½ tsp ground coriander
- 2 red bell peppers, cut in thin strips
- 1 medium carrot, grated
- ⅓ cup chopped scallions
- ⅓ tsp chile flakes
- sea salt, to taste
- Add water and rice into a wok. Cover with a lid and let it boil.
- After 10 minutes, add the rest of the ingredients.
- Cook for another 15 minutes, or until all liquid is absorbed and the rice is well cooked. Stir occasionally.