Coconut Milk Rice
This coconut rice recipe brings coconut milk's rich and soothing taste to perfectly cooked rice. It's rich and creamy with the sweetness of freshly churned coconut milk, this coconut milk rice recipe is an excellent side dish to spicy Asian gravies.
Servings 4 people
Ingredients
- 1 cup Basmatic Rice
- 1 cup Coconut Milk
- 1 cup Water
- 1 Bay Leaf
- 3 Green Cardamom
- 1 Onion Large. thinly sliced
- 2 tbsp Oil or Ghee
- Salt to taste
- ½ tsp Sugar
Instructions
- Extract the milk by blending grated coconut (or chopped) with water and straining the mixture. Ensure a smooth and creamy consistency.You may also use canned coconut milk instead of fresh coconuts.1 cup Coconut Milk
- Rince Basmati rice under cold water until the water runs clear.1 cup Basmatic Rice
- In a thick-bottomed pan, heat some ghee or neutral-flavored oil and drop the aromatics like bay leaf and green cardamom. As they start sizzling, add the thinly sliced onion. Saute till they turn translucent. We are looking to cook them and not turn them brown.1 Bay Leaf, 3 Green Cardamom, 2 tbsp Oil or Ghee, 1 Onion
- Once the onions are ready, add the washed rice and give it a gentle stir. Now add the diluted coconut milk to the rice along with some salt and sugar. Give it a gentle stir turn the heat on low and put the lid on.1 cup Water
- Let the rice cook on low heat for the next 8-10 minutes. Once you see that the liquid has been absorbed completely, turn off the heat. Fluff the rice once it has cookedSalt to taste, ½ tsp Sugar
- Serve hot