Coconut Rice
This coconut rice is wonderfully fragrant & incredibly easy. Combine coconut milk, garlic, and chilies to rice. Then cover, bake, & enjoy!
Ingredients
- 2 cups white jasmine rice 400 g
- 1 (13.5 oz) can full-fat coconut milk, melted if hard (400 mL)
- ½ cup water 118 mL
- 1 tablespoon rice vinegar
- 2 fat garlic cloves thinly sliced
- 1-2 hot chili peppers thinly sliced or ¼ teaspoon red pepper flakes
- 1 teaspoon fine sea salt
Instructions
- Prepare the oven and rinse the rice: Place a rack in the center of the oven and preheat to 450° F (220°C). Place a fine-mesh strainer within a baking dish. Add the rice to the strainer and fill the baking dish with water. Using your fingers, agitate the rice for about 30 seconds to help release the starch. Drain and repeat this process about 4-5 times or until the water starts to look somewhat clear. Note: It does not need to run completely clear. Pour out the water and transfer the rice from the strainer into the baking dish.
- Add the ingredients and bake the rice: Once the rice is all rinsed, add the coconut milk, water, rice vinegar, sliced garlic, chili peppers or red pepper flakes, and salt. Mix well and place the lid tightly over top (or you can double wrap with foil). Bake for 40 minutes and give it a taste. If the rice is still al dente, place back in the oven for an additional 5-10 minutes. Remove from the oven, fluff with a fork, and crack the lid over top. Set aside to cool for 10 minutes. After 10 minutes, it’s ready to enjoy! If you’re not ready, fully cover it and it will stay warm for about 30 minutes!
Notes
You could also use long grain white rice or basmati.
Nutrition
Calories: 227kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 392mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg