Easy Coconut Rice recipe

Ingrédients

• 2 Cups Jasmine Rice (or Basmati) (– uncooked)
• 1 (13.5 ounce) can Coconut Milk (– shaken or stirred well (Full Fat or Light))
• 2/3 Cup Chicken or Vegetable Broth ((or Water))
• 3 TBS Dried Unsweetened Coconut Flakes (– finely chopped)
• 1 clove Garlic (– smashed & peeled)
• 1/4- inch Fresh Ginger (- peeled)
• 2 1/2 tsp Granulated Sugar
• 1 tsp Kosher Salt
• Optional Garnish: Toasted Finely Chopped Coconut (SEE NOTES), Lime Zest, Lime Wedges, Cilantro or Scallions, Crushed Red Pepper Flakes

Préparation

1. 1

   Soak and drain rice: Rinse, soak and drain rice: Rinse the rice in a fine-mesh strainer with cold water until the water runs clear. Transfer the rice to a small bowl and soak in cool water for 10-15 minutes. Drain rice again.

2. 2

   Combine all ingredients: In a small Dutch oven or medium (3-quart) saucepan, combine the drained rice, coconut milk, broth (or water), coconut flakes, garlic, ginger, sugar and salt. Stir well to thoroughly combine.

3. 3

   Bring to simmer: Bring to a simmer: Place the pan over medium high heat and bring contents to a rapid simmer without stirring. Once simmering, stir ONCE to combine.

4. 4

   Cover and cook: Cover the pan with a tight-fitting lid and reduce heat to low. Gently simmer (no peeking!) for 15 minutes.

5. 5

   Steam off heat: Rest: Remove the pan from the heat (with the lid still on) and let the rice sit and steam for 10 minutes.

6. 6

   Adjust seasoning: Remove the lid and use a fork to fluff the rice. Remove garlic and ginger and discard.

7. 7

   Serve: Season to taste with toasted coconut, lime zest and fresh herbs if desired. (SEE NOTES)Storage: Store leftover rice in an airtight container in the refrigerator for up to 5 days.