I’m not sure if I have revealed this information about myself thus far BUT… I think you all should know that I am an avid lover of anything with coconut in it. It’s really quite bizarre, just the thought of coconut brings a smile to my face. I made some coconut rice a few days ago and was contemplating whether or not to submit the recipe. The reason behind my indecisiveness was simply because I prefer to eat quinoa if I’m completely honest nowadays. Although from my research coconut rice tends to be made with white jasmine rice, my recipe contrasts this idea, as I made mine with brown rice due to being a much healthier substitute.
In this recipe of how I make coconut rice I went overboard with the coconut to ensure the flavour permeated the rice grains. I used coconut oil, coconut cream – I’m referring to the block form and of course homemade coconut milk. This potent themed combination guaranteed a strong coconut taste. Although, my thoughts turned to adding some shredded coconut, but decided to opt for the creamy consistency of the coconut cream instead.
Rice has a tendency to habour debris and unwanted grit, so always make sure to wash the rice prior to commencing cooking. By the way, the picture before was taken just before I transferred the rice grains into a sieve.
Saucepan with coconut rice mixture
The secret to cooking rice without the aid of a rice cooker is finding the correct balance of liquid to 1 part of rice grains. As a general rule, rice shouldn’t be too moist and also shouldn’t be too drying either, you’re looking for a fine balance – somewhere in between (see picture).