For a few years, I struggled with what to serve along side the Sesame Chicken and Mango Salsa dish I shared earlier this week. My cousin, Ashley, had been making it, too, and told me this is what they do with it though--Coconut Rice! It's a beautiful combination of flavors. We love it. I hope you can get coconut milk and make it. This rice would go well with about any Asian flavor inspired dishes.
Coconut Rice
2 cups rice
1 can coconut milk
2+ cups water
2 tsp sugar
1 tsp salt
1/2 tsp white vinegar
a few dashes of black pepper (to taste)
chopped scallions (green onion), optional
Measure coconut milk into saucepan with fitted lid (should be around 1 1/2 cups). Add water to equal 4 total cups of liquid. Add additional ingredients, except rice. Bring liquid just to boil (watch it closely--coconut milk makes it get bubbly and can easily bubble over!). Add rice. Cover and cut heat to low. Cook about 20 minutes until liquid is absorbed and rice is tender. Stir to fluff, sprinkle with some chopped green onion, if desired, and serve! (The green onion is mostly just for looks...adds a little flavor. I never use it.)
Coconut Rice
2 cups rice
1 can coconut milk
2+ cups water
2 tsp sugar
1 tsp salt
1/2 tsp white vinegar
a few dashes of black pepper (to taste)
chopped scallions (green onion), optional
Measure coconut milk into saucepan with fitted lid (should be around 1 1/2 cups). Add water to equal 4 total cups of liquid. Add additional ingredients, except rice. Bring liquid just to boil (watch it closely--coconut milk makes it get bubbly and can easily bubble over!). Add rice. Cover and cut heat to low. Cook about 20 minutes until liquid is absorbed and rice is tender. Stir to fluff, sprinkle with some chopped green onion, if desired, and serve! (The green onion is mostly just for looks...adds a little flavor. I never use it.)
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