Easy Coconut Rice Recipe

Time: 30 minutes preparation time

Serving:5 individuals

Here’s the secret to fluffy coconut rice

Rinse the rice rigorously to remove any extra starch.It is essential for Coconut rice because water is less thick than coconut milk hence cause rice to stick together. Rinse the rice in clean water until it is almost clear. It'll never be completely obvious.

Soak rice for 20 minutes to give rice grains a kick start in the water absorption stage, which is principal to ensure the rice is fully cooked since we boil the rice with less liquid than usual.

THERE WAS LESS LIQUID THAN USUAL! I was astounded to learn that 1:1:1 is the perfect ratio. That is, 1 cup water + 1 cup rice + 1 cup coconut milk!

You can't just use coconut milk since it's too thick for the rice to absorb. It is important to use water to dilute it. For rice 2 cups, I find that 500ml coconut milk mixed with half a cup of water (just over 2 cups) yields the best taste and quality.

Boil and stir, then put to low heat and cover - this is also very essential! I'm not sure what the science is behind it, but bringing the rice to a boil before covering it ensures clean, fluffy rice grains. 

Ingredients

2 cups of long basmat rice(washed and drained)

1/2 cup of water

500 ml coconut milk

1 teaspoon salt

2 teaspoon dessiccated coconut

Instructions

In a pan, combine the rice, salt, and 2 cups coconut milk and water. Boil over minimum heat, stirring frequently.

cook with low heat, cover and cook until the rice is edible, around 25 minutes.

Add the thick coconut milk just before serving and fluff it up with a fork (not a spoon  to avoid mushing up the rice).

Use the dessiccated coconut to garnish. Serve with beef or chicken stew and your favourite vegetables.