I call this Caribbean because that’s where I first had it, but not surprisingly it’s a staple in much of Southeast Asia as well. Great with jasmine rice, it’s perfectly fine with any other short- or long-grain rice and can be varied in many ways. If you like, garnish with some chopped cashews or peanuts. I love this with spicy stews.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the coconut milk, bay leaf if you’re using it, and rice in a saucepan with a lid and bring to a boil over medium heat, stirring occasionally. Add some salt, reduce the heat to low, and cover. Cook for 10 minutes, stirring occasionally to make sure the bottom doesn’t stick or burn.
Step 2
Uncover and continue to cook, stirring, over low heat until the rice is tender and the mixture is creamy, about 15 minutes. If the liquid evaporates before the rice is done, stir in water, about 1/2 cup at a time, and cook until done.
Coconut Rice and Beans
Step 3
Stir 1/2 cup moist cooked kidney, pinto, pink, or black beans into the rice about 5 minutes before it finishes cooking.
Yellow Coconut Rice
Step 4
In step 1, add 1/2 teaspoon ground turmeric to the mix.
