Coconut Rice

“The floral fragrance and subtle flavor of Thai jasmine rice make it a delightful choice as a side dish. But adding unsweetened Thai coconut milk makes it even more appealing, contributing a bit of creaminess and more perfume to the aroma. This is a long-grain rice that cooks up nice and fluffy, with distinct grains. It does need a longer resting time (20 minutes) than a short-grain rice requires, but that will ensure absolutely perfect rice every time.” — From “Staff Meals from Chanterelle” by David Waltuck and Melicia Phillips.

2 cups Thai jasmine rice or other long-grain rice
1 can (13 or 14 ounces) coconut milk, preferably a Thai brand
3 1/2 cups water

1. Combine the rice, coconut milk, and water in a small, heavy saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer, without removing the cover, until all the liquid is absorbed, 20 minutes.

2. Remove the pan from the heat and let it stand, covered, for 20 minutes more before fluffing and serving. Makes about 7 cups.


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