Coconut rice
Submitted by Liam on 16 November 2006 - 12:57pm. Food & drink
I love cocnut rice. Its one of the reasons I have that makes me go to the Thai place round the corner from my flat. A lot of Thai food I can take or leave but I like the rice. Anyway, I've spent a while trying to get it right and this is what I've come up with so far:
400ml white rice (I used basmati as its my favourite)
1 can coconut milk
1 tspn sugar
1/2 tspn salt
300ml water
Put all the ingredients in the pan, bring up to the boil and then turn down and simmer until most of the moisture is gone. Then turn the heat down as low as it'll go and cover with a heavy lid for about 10m minutes.
I stirred this a lot while it was cooking to stop it from sticking during the first stage. Also I would wash your rice thoroughly beforehand or all the starch will just turn it into a thick gunk.
As an interesting addition to this I added a handfull of finely chopped fresh coriander leaves at the end and stirred them in. The rice became really fragrant and tasty.
Enjoy
- Liam
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This is what I thought they must do myself, but I've recently been doing the whole Thai cooking thing, and it appears the more traditional method is to cook the rice normally, then stick it in a frying pan and stir-fry it with shredded fresh coconut (or coconut cream) and a little salt. And as with many Thai things, they recommend browning some garlic in the oil before you start. Odd, huh?
Incidentally, the recommended way of cooking rice (aside from using a rice steamer) is to put an equal volume of well-washed rice and water in a pan and bring it to a boil, stirring vigourously. As soon as the surface of the rice looks a little dry, you turn the heat down as far as it will physically go, clamp the lid* on and heat it gently for 20 minutes.
The rice invariably sticks to the pan but does not burn, and there are even recipes one can make using the soaked-off rice from the pan. Genreally dry it then deep fry it and serve with dip.
So, that's my food contribution. Tune in next week for Thai Rice Soup!
Shevy
*I weight the lid down with the rest of the bag of rice, to stop the steam from escaping too much.