Tuesday, September 14, 2010
Coconut Rice for Veggie Stir-fry
Yields 4 servings
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2 cups water
1 1/2 cups canned unsweetened coconut milk
2 tsp (packed) golden brown sugar
1 tsp salt
2 cups Basmati rice (about 13 oz.), well rinsed, drained
1/2 cup sweetened flaked coconut, lightly toasted
Combine 2 cups water, coconut milk, sugar, and salt in heavy large
saucepan. Bring to simmer, then stir in rice.
Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12
Remove from heat, cover tightly and let stand 10 minutes.
Transfer rice to bowl; sprinkle with toasted coconut.
***Top rice with stir-fried veggies, grilled chicken, tofu, or shrimp.