I had no idea that they use monkeys to pick coconuts!!! Wow!!! Anyway, concluding my Thai and Thai-inspired recipe week, my final recipe is for "Coconut Rice." This rich and creamy rice is just right to serve with spicy meats and curries, like my Thai-Style Chicken Kabobs! Don't forget to serve it with some classic Thai condiments, like Hom Jiew and Ahjaad! I even have the perfect dessert: Coconut Ice Cream!
Serves 6
Ingredients:
1 1/2 cups Thai Jasmine Rice
1, 14 ounce can unsweetened coconut milk
1 1/4 cup chicken stock or water
1 teaspoon sugar
Pinch of salt
1 kaffir lime leaf, torn in half (fresh, frozen, or dried)
Toasted Coconut, for garnish (optional)
Chopped fresh cilantro, for garnish (optional)
Directions:
In a strainer, rinse the rice well under cool water, until the water runs clear.
In a medium saucepan, add the coconut milk, stock or water, sugar, salt, and lime leaf, and bring to a boil, stirring occasionally. Add the rice and return to a boil. Reduce the heat to low, cover and simmer for 18-20 minutes, or until the rice is tender. Remove from the heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and remove the lime leaf. Spoon into a nice bowl, garnish (if desired), and serve!
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