I’ve tested many different coconut milk to water ratios for this recipe, and I liked using 1/3 cup of coconut milk to 1 cup of water the most. I thought there was a good balance of coconut fragrance in the rice without the rice being too decadent. There are a few recipes online that recommend adding 3/4 cup coconut milk to the rice. I tried using that amount of coconut milk and found it to be too much. When I ate the rice, there was a slightly unpleasant feeling of coconut cream coating my mouth. Sure, the rice tasted richer, but I simply couldn’t eat too much of it at a time.
Hint of lime: Lime flavor compliments this coconut rice very well, so I highly recommend mixing 1 to 2 tablespoons of lime juice to the rice to brighten everything up. You can infuse even more lime flavor by adding the zest of 1 lime into the rice. Add it before you start cooking the rice or after the rice is cooked. Note that if you cook the rice with the lime zest, the rice will pick up a faint green hue.Letting the rice rest, covered: Once you turn off the heat for the rice, let it rest in the saucepan, covered. Because we’re cooking the rice for only about 8 to 9 minutes, we need the residual steam in the saucepan to finish the cooking process. That’s why it’s crucial to leave the lid on.
LOOKING FOR MORE WAYS TO COOK WITH COCONUT MILK? TRY THESE RECIPES:
Tofu Wontons with Yellow Curry BrothHot & Sour Coconut Noodle SoupCurried Chickpeas with Mint & Cilantro ChutneyRed Curry Quinoa with Honey Chili Tofu Stir Fry
