Quick Creamy Coconut Rice Recipe Is Super Simple (2 Ingredients, 25 Minutes) by Donna John
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When it comes to cooking, a lot of the time simple is best. After a friend gave me a copy of the cookbook Half Baked Harvest Super Simple, I made the Quick Filipino Adobo. The mouthwatering Filipino pork recipe was served with a simple coconut rice made with two ingredients. The coconut rice was absolute perfection.
You only need to purchase two ingredients to make this quick coconut rice recipe. Here is your short gluten-free shopping list: a can of coconut milk and jasmine rice. You'll also need some water (the best budget-friendly ingredient!).
The Asian-inspired rice recipe uses an interesting cooking technique that I did question at first. The rice cooks on the lowest heat setting for 10 minutes. After 10 minutes (no, the rice is still not fully tender yet), you let it sit, covered, in the pot for 15 more minutes. To my surprise and delight of my taste buds, the rice turned out perfectly tender, not mushy, and creamy. So delicious!
This creamy coconut rice is a delicious side dish with any dinner, or the perfect bed for stir fry recipes or anything that's best served with rice. I suggest you try the adobo recipe first. The combination of sweet, salty and tangy from the pork combined with the slightly sweet creaminess from the rice is a winning combination.
Cuisine: Asian / American
Prep Time: 1 minute
Cook Time: 10 minutes plus 15 minutes to sit
Total Time: 26 minutes
Servings: 6
Ingredients
- 14 ounces (1 can) unsweetened coconut milk (full fat)
- 1 cup jasmine rice (uncooked)
- 1/2 cup water
Here's how to make it:
- Combine the coconut milk and water in a saucepot. Bring to a boil.
- Pour in the rice. Stir, cover and reduce heat to low. Cook for 10 minutes.
- Turn off the heat and let the rice sit, without opening the lid, for 15 minutes. (I cheated and did stir the rice quickly before starting the 15 minutes.) Fluff the rice and serve.
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