I don't make coconut rice often but when I do I really enjoy it. The coconut flavour is very subtle but seems to pop a bit more the next day. It complements curries, seafood, and chicken dishes.
Lots of recipes will dilute the coconut milk with water but to be honest I just use straight coconut milk because I don't want to waste the can of coconut milk when I don't need a tonne of rice! The key is to watch the rice - the coconut milk will burn! As soon as the rice/milk starts to boil turn the heat down to minimum and then take it off the heat completely to rest.
I usually use jasmine rice but any type of white rice will work.
1 cup rice
2 tsp sugar
pinch of salt
- Place all ingredients in medium size sauce pan over medium high heat.
- Bring to a boil.
- Immediately reduce heat to minimum and cover for 12 minutes.
- Remove from heat but do not remove pot cover.
- Let sit for 15 minutes.
- Fluff with fork and serve.