I’ve recommended (and explained) Coconut Rice as an accompaniment to other dishes before, but I wanted y’all to be able to go straight to the recipe when you need it. You’ll only need it once though, it’s so easy to remember.
In addition to being delicious, coconut rice is good for you! Coconut milk is rich in vitamins B, C, and E, and also supplies magnesium, phosphorus, iron, and potassium. It’s loaded with antioxidants. Further, the fats in coconut milk are medium-chain triglycerides. Here are some other benefits of MCTs according to the National Institute of Health:
Medium Chain Triglycerides (MCT) can be used as a dietary supplement and [are] used along with medications for treating food absorption disorders including diarrhea, steatorrhea and liver disease. It has been shown that MCT plays a role in lowering weight, and decreasing metabolic syndrome, abdominal obesity and inflammation. (NIH, Feb 8, 2018.)
Fantastic nutritional benefits aside, my family loves Coconut Rice because it’s so good and works well with so many of our favorites. We make it to go with any remotely Caribbean, Polynesian, or with Thai-inspired dishes. We like it with teriyaki anything, Caribbean Pulled Pork, jerk chicken, southern-style chicken curry, chicken or pork satay. I wouldn’t dream of serving Grilled Lime Garlic Shrimp without it.
It’s so easy, give it a try!
Coconut Rice
Ingredients
- 1 can full fat coconut milk
- 1 t. salt
- 1 cup uncooked rice--white, basmati, or jasmine
Instructions
- Pour the coconut milk into a 2 cup measuring cup. Top off with water to make 2 cups liquid.
- Add the coconut milk and salt to a saucepan over medium high heat. Bring just to a simmer. Watch it closely: it can boil up in a hurry and make a huge mess. Once the coconut milk is simmering, add the rice, turn heat to low, cover, and cook for 20 minutes, or until the liquid is absorbed.
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