Coconut rice recipe with coconut milk
Experience the tropical delight of creamy coconut rice made with luscious coconut cream. This easy-to-make recipe transforms plain rice into an exotic, flavorful dish that pairs perfectly with your favorite meals. Give a touch of the islands to your dinner table with this irresistible coconut rice recipe!
Ingredients
- 200 grams Brown rice or white rice
- 1 cup Coconut cream You can make it yourself or buy it from a grocery shop
- 2 galsses Water
- 1 tbsp White sesame seeds (for garnishing)
- 2 tbsp Fresh cilantro (for garnishing)
Instructions
- You will first need to drain the coconut water by making a hole in the coconut eyes using a skewer or corkscrew. Do not throw the water as it makes for a great summertime beverage.
- Crack open the coconuts using a hammer or the blunt side of a large knife. Remove the coconut flesh using a butter knife. Make sure to remove any brown fibrous parts that form the shell.
- Cut the flesh in small pieces and put them in the food processor. Add a cup of water and turn it on. Keep adding the water as you observe the mixture thickening until you have added all 3 cups of water.
- Remove this thick mixture and strain it into a bowl using multiple layers of cheesecloth. Press the cheesecloth to ensure you strain all the liquid out of the mixture.The liquid collected in the bowl is what will become the coconut cream after step 5. The strained pulp can be discarded or used in preparation of curries.
- Put the strained liquid in a Jar and let it rest in the fridge overnight. The next morning, you will observe that the cream has separated from the water and is floating at the top. Remove this cream using a spoon and you have your own homemade coconut cream.Alternatively, you can also use a market bought coconut cream for this recipe.
- Rinse the brown rice or white rice thoroughly under cold water until all the starch has been removed and the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.Combine the rinsed brown rice, water, and homemade coconut cream. Stir gently to mix everything together.Add a pinch of salt to enhance the flavors. Place the pot over medium heat and bring the mixture to a gentle boil.Once boiling, reduce the heat to low, cover the pot with a lid, and let the rice simmer for about 30-40 minutes, or until all the liquid is absorbed and the rice is cooked through. Stir occasionally to prevent sticking.Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the steam to finish cooking.While the rice is cooling, toast the white sesame seeds in a dry skillet over low heat until they turn light golden and fragrant. Set aside. Fluff the cooked rice with a fork to separate the grains.Serve the coconut milk rice garnished with toasted white sesame seeds and fresh cilantro leaves.Enjoy your creamy and aromatic coconut milk rice as a delicious side dish or for the main course.
