Figure 1 Growing Rice in Madagascar Image Source: Rice

Not only is this recipe for coconut rice simple and easy to make it also brings together a whole host of flavors including garlic, coconut milk and desiccated coconut making it a sure-fire way to introduce the flavors of the orient (South East Asia in particular).

The result is a rice dish that can stand on its own rather than being relegated to the ranks of a supporting role or bedding for another high profile dish. For example: simply using Jasmine rice will deliver that authentic Thai style meal while basmati rice lends itself more toward Indian cooking styles and cuisine.

Figure 2 Chinese Rice Dish Using Basmati Rice Image Source: Rice

Some other simple modifications that you may like to try: adding lime juice for an extra boost of tang as well as incorporating cilantro, unrefined sugar or toasted seeds (black mustard, poppy, sesame etc).

Ingredients

• 14 Ounces of Coconut Milk (the canned variety will do fine)
• 1½ Cups of Rice
• ¾ Cups of Unsweetened Desiccated Shredded Coconut
• ½ Cup of Pure Water
• 2 Garlic Cloves
• 1 Teaspoon of Freshly Ground Sea Salt
• 2 Pinches of Freshly Ground Sea Salt (for cooking the rice)
• ½ Teaspoon of Olive Oil (also for cooking the rice)
• Freshly Ground Black Pepper to Taste

Method

1. Peel and mince the garlic (a garlic press is the easiest and fastest way to do this)
2. Add the 1½ cups of rice to a saucepan them add in the coconut milk followed by the ½ cup of water, 2 pinches of freshly ground sea salt and the ½ teaspoon of olive oil. From here proceed to cooking the rice in the same way as per usual (rice cooker (Fig.3 above), stove top etc.).

Note: The reason for adding the water is to adjust for the fact that the coconut milk contains its own solids.

3. Toast the desiccated coconut and the minced garlic by adding both of them to a non-stick skillet/wok over a medium-low heat. Alternatively; you could use a toaster oven to do this.



Figure 4 Coconuts Image Source: Coconut

4. Stir the desiccated coconut garlic mix frequently to ensure that all of the desiccated coconut browns nice and evenly throughout as well as to prevent any of the desiccated coconut from burning. This should take around 5 minutes so please do pay close attention here.
5. Once the desiccated coconut and garlic are toasted to your satisfaction transfer a small quantity of it to a small bowl and put it aside ready to be used for garnishing in a little while
6. Now that all components of this coconut rice dish are ready for final assembly all that we need to do is; immediately prior to serving, gradually stir all of the coconut/garlic mixture (barring that set aside for garnishing), the freshly ground sea salt and the freshly ground black pepper into the rice

Figure 3 Rice Cooker Image Source: Rice Cooker

Serving:

Final Presentation – Now fluff up the rice and allot portions to dinning plates, garnish with some of the toasted desiccated coconut/garlic that you set aside earlier. Your coconut rice is now ready to be consumed.

Table Service – You might also consider transferring the mixed rice, the toasted desiccated coconut and the toasted garlic to a large serving bowl and giving it a good stir. Then top with the toasted desiccated coconut/garlic mixture that we set aside a little earlier.

Note: These portions deliver 4 adult-sized servings. Do enjoy!!!!