What is coconut rice?

coconut rice is rice that was prepared by coconut milk instead of water, lending rice a rich coconut taste. It can be eaten separately as treatment or served next to curry and other meals. This version of rice is especially popular with Thai cuisine, although it also pairs with Indian food and other kitchens from Southeast Asia. Caribbean food can also be significantly strengthened by adding coconut rice. Other varieties of rice can also be used. First, rinsing rice is recommended to shorten to starch, ensuring that coconut rice is light and fluffy and that the coconut flavor clearly passes. Rinse can be done by running water through rice on a sieve or by soaking of rice in several changes in water.

While the rice releases after soaking, a mixture of coconut milk and water can be brought to a boil in a cooking pot. While pure coconut milk can be used, many chefs prefer a mixture to reduce the risk of burning. For an extra -rich version of coconut rice, coconut can be used instead of coconut milkcream. The ratio of liquids to rice should be two to one, with slightly less liquid for better coconut rice. Some cooks also add salt or sugar to their coconut rice, depending on how it is used.

The rice is then added to the mixture, stirring and covered after the temperature reducing to cook for 15-20 minutes before it is uncovered, fluffy and re-covered for five minutes so that the rice can rest. Coconut rice may be served at this point. Some chefs add toasted coconut to their coconut rice at the table for further taste and crispy texture.

In addition to serving meals, coconut rice can also be used in desserts. A simple dessert coconut rice covered with fruit and syrup can be quite tasty, as a variation on the classic Thai bowl of sticky rice with mango. When using coconut rice in desserts, a small amount of sugar is usually added during the cooking process, so the rice will be sweet.