Turns out that cooking rice inwards H2O is means easier than it is inwards the much thicker kokosnoot milk, too that’s but ane of the issues. We also convey to draw of piece of employment organisation human relationship for the obese beingness introduced, which is why I suffered through countless failed attempts, earlier in conclusion nailing this formula. For me this features a bang-up residue betwixt stickiness too separation.
As far every bit the gustation goes, the solely sweetness hither comes from the kokosnoot milk, too roughly toasted kokosnoot on top. If yous desire it sweeter, which manifestly lots of chefs do, yous tin add together a spoon of sugar, but that’s non what I’m into. I’m going to move serving mine amongst rich, fatty, oft sweet-glazed meats, hence I desire a fairly simple, savory rice, that’s but subtly scented amongst coconut.
Having said that, at that topographic point are lots of things yous tin add, similar herbs, fresh vegetables, and/or sliced saltation onions, hence personal adaptation is real much encouraged. So, whether yous facial expression for the grilled hoisin beef teased herein, or yous already convey something inwards mind, I actually promise yous orbit this kokosnoot rice a essay soon. Enjoy!
Ingredients for iv servings:
1 1/2 cups jasmine or long-grain rice
1 rounded teaspoon finely grated ginger
1⁄2 teaspoon ruby-red chili flakes
1⁄4 teaspoon turmeric
1 teaspoon kosher salt
1 loving cup water
1 (14-ounce) tin kokosnoot milk (not kokosnoot cream)
1 bay leaf
1/4 loving cup toasted kokosnoot to garnish
- Bring to a simmer, cover, develop on depression for xviii minutes. Turn off heat, larn out covered v to a greater extent than minutes, too hence fluff too serve.
Buat lebih berguna, kongsi:
