Turns out that cooking rice inward H2O is agency easier than it is inward the much thicker kokosnoot milk, in addition to that’s simply ane of the issues. We also accept to concern 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 peachy residual betwixt stickiness in addition to separation.
As far every bit the gustatory modality goes, the solely sweetness hither comes from the kokosnoot milk, in addition to roughly toasted kokosnoot on top. If yous desire it sweeter, which patently lots of chefs do, yous tin add together a spoon of sugar, but that’s non what I’m into. I’m going to last serving mine alongside rich, fatty, oft sweet-glazed meats, thus I desire a fairly simple, savory rice, that’s simply subtly scented alongside coconut.
Having said that, at that spot are lots of things yous tin add, similar herbs, fresh vegetables, and/or sliced jump onions, thus personal adaptation is really much encouraged. So, whether yous await for the grilled hoisin beef teased herein, or yous already accept something inward mind, I actually promise yous laissez passer this kokosnoot rice a seek soon. Enjoy!
Ingredients for four servings:
1 1/2 cups jasmine or long-grain rice
1 rounded teaspoon finely grated ginger
1⁄2 teaspoon blood-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, gear upwards on depression for xviii minutes. Turn off heat, larn out covered v to a greater extent than minutes, in addition to then fluff in addition to serve.
Buat lebih berguna, kongsi:
