Coconut Rice
Prep time
Cook time
Total time
Author: Martin Yan, Martin Yan Quick & Easy
Recipe type: Side
Cuisine: Asian
Serves: 4
Ingredients
- ¼ cup unsweetened flaked coconut
- ⅔ cup unsweetened coconut milk
- 1⅓ cups water
- 1 cup long-grain rice
- 1 tablespoon minced ginger
- ½ teaspoon salt
Instructions
- In a small frying pan, toast the coconut over medium heat, stirring frequently, until lightly browned, 3 to 4 minutes. Immediately pour onto a plate to cool. Set aside.
- In a 2-quart pan, combine the coconut milk, water, rice, ginger, and salt. Bring to a boil over high heat, reduce the heat to low, and simmer uncovered, until craterlike holes form on the surface of the rice, about 6 minutes. Cover and continue cooking, undisturbed, until all the liquid is absorbed, about 10 minutes.
- Fluff the rice with a fork. Transfer to a serving platter, sprinkle with the toasted coconut and serve.
Recipe by Tout va bien! (tm) at https://christymajors.com/sundaysupper-oscar-worthy-cantonese-lobster-with-coconut-ginger-rice/