Tuesday, August 21, 2012

Coconut Rice

Coconut Rice

1  can (13.5-14 oz)  Coconut Milk plus Water to equal 1-1/3 Cups liquid
1  Cup  Jasmine Rice

Place the Jasmine Rice and Coconut and Water in a medium saucepan, stirring well.  Bring to a boil over high heat, stir, and reduce heat to low/medium-low, cover, and simmer for 20 minutes, until Rice is tender but still creamy.  Serve hot with  Honey & Lime Chicken Skewers.

We were served this Coconut Rice with Teriyaki Chicken and Grilled Pineapple at a wedding in June.  It was so yummy I had to ask the Bride what it was and was surprised to find it is just this simple.  Do not use the boxed Coconut Milk--it will not taste like coconut at all and you will be disappointed.

"Trust in the LORD with all thine heart,
and lean not unto thine own understanding.
In all thy ways acknowledge Him,
and He shall direct thy paths."
Proverbs 3:5&6

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