the baker upstairs: easy coconut rice

11.13.2015

easy coconut rice

Yum

It's funny that I've never shared this recipe by itself on the blog, because it's one that I make really frequently! This coconut rice is one of my favorite go-to recipes. It's savory and sweet and makes a perfect side dish for everything from fish to asian food to chicken cordon bleu (that one is actually my favorite!). I love that it's so easy to make (you just add all the ingredients and then let it cook) and every time I've made it, it has come out perfectly. The recipe makes enough for 2-3 meals for my family, and freezes really well for another meal. (Can you tell I've been trying to restock my freezer lately with a bunch of staples?) As much as I love coconut, I really like that the flavor is a little more subtle in this rice. It adds depth and creaminess and a nice background flavor, but doesn't compete with whatever you choose to serve it alongside. This rice is delicious and is definitely one of my very favorite side dishes!
Coconut Rice

2 cups white rice
1 can coconut milk
2 cups water
1 teaspoon kosher salt
splash of white vinegar
2-3 teaspoon white sugar
black pepper to taste

Combine the rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Cover and reduce the heat to low. Cook 20 minutes, or until most of the liquid is absorbed. Let stand 5 minutes, then fluff with a fork before serving.

adapted from Our Best Bites


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