This coconut rice dish makes a terrific accompaniment to many Thai entrees, as well as other world cuisine dishes.
2 cups Thai jasmine-scented white rice.
2 cups Kentaste coconut milk.
1 3/4 cups water.
2 heaping Tbsp. Kentaste desiccated coconut.
1 tsp mustard seeds.
1/2 tsp. salt.
1/2 tsp. coconut oil.
1-2 Tbsp. Kentaste desiccated coconut for garnish.
1.Rub coconut oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
2.Place rice, coconut milk, water, dessicated coconut, mustard seeds and salt in the pot and set over medium-high to high heat. Stir occasionally
3.Once the liquid has begun to gently bubble, stop stirring and reduce heat to low (just above minimum).
4.Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice.
5.Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes.
6.Place 1 Tbsp. dessicated coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown. Top rice with a sprinkling of toasted coconut
7.When ready to serve, fluff rice with a fork or chopsticks. Add salt to taste.
8.This rice is excellent served with a variety of both Thai and Indian dishes