Description
I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it’s usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.
Ingredients
- 1 ½ cups jasmine or long-grain white rice
- 1 teaspoon finely grated fresh ginger
- ½ teaspoon red chili flakes
- ¼ teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1 cup water
- 1 (14 ounce) can coconut milk (not coconut cream)
- 1 bay leaf
- ¼ cup toasted coconut for garnish
Instructions
- Place rice in a heavy-bottomed saucepan. Add grated ginger
- kosher salt
- red chili flakes
- and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
- Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer
- place bay leaf on the surface
- cover tightly
- and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes
- covered. Fluff rice with a fork.
Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 37 mins
Servings: 4