Coconut Milk Rice
Coconut milk rice is one of the most delicious rice dishes you will taste. Cooked with additional ginger, garlic and a pandan leaf, the aromas you'll smell are wonderful. They'll transport you to South East Asia for sure!
Equipment
- Sieve
- Small saucepan
- Measuring cups
- Wooden spoon
- Dessert spoon
- Large chef's knife
- A small dish (if wishing to create a rice dome)
- A fork
Ingredients
- 3 cups basmati rice
- 3 cups coconut milk
- 1 cup water
- 1 garlic clove smashed on its side
- 1 cm fresh ginger sliced
Instructions
Prepping the rice
- Measure out the rice needed and using a sieve, rinse the rice under running cold water until the water runs clear. Pour into the saucepan you'll use to cook the rice in.
- Pour in the coconut milk and the water and give it all a good stir. Add the smashed garlic gloves (use the side of a knife ontop of the clove, by pushing down with your palm - please be careful!), the ginger slices (make them chunky) and the pandan leaf (tied into a knot).
Cooking the rice
- Bring the rice to a boil and once boiling, turn down to a simmer and cook for 25 minutes. There's an optional step to leave your rice to rest for 20 minutes. It will create really fluffy grains. You don't have to if you're in a rush.
How to serve
- When ready to serve, remove the pandan, garlic and ginger and fluff the rice with a fork. If you want to make your rice into a fancy dome shape, you'll need to find a small dish and spoon enough rice in to fill, press down with the back of a spoon and flip it onto a plate. Remove the dish and you should have domed shape rice! Dress with parsley.
Notes
Storage - You can store any leftover rice in the fridge in a sealed container. Please cool as quickly as possible. It'll need to be used up within a day and reheated until piping hot. Do NOT reheat rice a second time.
Re-heating - As said above, you'll need to re-heat until steaming. See this advice from the NHS for more info on why re-heating rice is a risky.
Freezing - I wouldn't bother freezing rice. It's risky and it doesn't take long to cook a batch of rice. It's much better eaten fresh.
Nutrition
Calories: 1683kcalCarbohydrates: 232gProtein: 27gFat: 74gSaturated Fat: 65gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 64mgPotassium: 1073mgFiber: 4gSugar: 1gVitamin A: 1IUVitamin C: 4mgCalcium: 145mgIron: 13mg
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