So one of the first things I want to share is my version of Coconut Rice, which is my family’s favorite universal side dish that everyone eats. For most of us, rice is a simple side dish of blah served alongside the main event. This right though, in my house, is the main event. The best part is it takes almost no extra time to make but everyone LOVES IT. Its also a really great thing to make a ton of on a Sunday and warm up during the week for a side dish. The fat in the coconut milk helps to keep the rice from getting that dried out taste when you reheat it.
This rice is also the basis for a lot of dishes in The Allen Table playbook. I use this rice as the base for my Bacon Fried Rice, the bed for an upcoming post about Chicken Shwarma Bowls and served alongside Pretzel Chicken in the summertime when its too hot for roasting potatoes.
My favorite rice for this is a light fluffy Basmati rice, I like Trader Joe’s. If you’re about throwing caution to the wind you can use full fat coconut milk but I like using the reduced fat trader joes coconut milk. There is just enough fat in it to do what it needs to do but doesn’t end up with your rice feeling coated either. I add a pinch of ground coriander to mine because i like that it enhances the floral notes of the coconut milk but you can skip this ingredient if you do not have/do not want to buy coriander for this.
This is also an inexpensive option for those of you on a budget. Total cost is about $1.85 based on my last shopping trip.
Basics: Coconut Rice
Author: The Allen Table
- 1 cup basmati rice
- 12 oz can of coconut milk (i prefer reduced fat)
- ½ cup water
- 1 tsp salt
- 1 pinch ground Coriander (you can skip this if you do not like/do not have it)
- Add all ingredients to a sauce pan and simmer on low until all liquid is absorbed. 10-12 minutes (depending on package directions - varies by type/brand of rice)