Coconut Basmati Rice

I consider cooking rice to be a true test of a chef.

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None of this Iron Chef, Throwdown, Chopped business… No, anyone can figure out something to cook using eel or duck feet (hint: the deep fryer is never wrong!). But making perfect rice is a whole other game.

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It wasn’t until I met my husband that I discovered all rice wasn’t created equal. Until then I’d only made Minute Rice in the microwave. I had never even heard the word basmati. Color me embarrassed!

4 years later I’m nowhere near a master chef, but I can rock a mean pot of basmati rice, and after this post you will too.

 

Coconut Basmati Rice

Makes about 2 cups cooked

1 cup Basmati rice
1 cup coconut milk
1/2 cup water

Measure out 1 cup of rice and place it in a fine mesh strainer. Rinse with cold water until the water runs clear. Starch = sticky rice. The reason you’re rinsing the rice before it cooks is to get the extra starch off and ensure the finished product is as fluffy as possible.

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Place rinsed rice in a heavy bottomed pot and add 1 cup of coconut milk and 1/2 cup of water. If you want to make plain rice, use 1 1/2 cups of water instead.

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Place pan on stove burner and turn heat to high. Give the pot a stir a few times and then stop and wait for the pot to boil. Stirring the rice too often while waiting for it to boil restricts the air movement between grains, resulting in a sticky mass of rice. Stop stirring as soon as the liquid begins to steam and just watch and wait. It’s worth it, I promise!

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Give the pot a quick shake when the liquid is at a rolling boil. Turn the heat to low, place the lid on the pot, and walk away fro 20 minutes. Don’t even think about touching that pot. Go watch an episode of Portlandia or take a constitutional.

Welcome back! The timer’s gone off, right? Good. Turn the burner off and remove the lid from your pot. Beautiful rice!

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Give your rice a fluff before enjoying alongside some stir fried veggies or your favorite curry!

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Or you can save this for something even more mind blowing… COCONUT SHRIMP FRIED RICE. Come back next week for that recipe!

The secret to fried rice is cold, day old rice. Heck, five day old rice works great too so don’t worry about making this too far in advance. We always have a bowl of cold rice in our fridge just for the possibility of frying it up on our fridge clean-out nights!

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If you’re planning to save this rice for a stir fry, whip out a parchment lined baking sheet and lay the rice down in a thin layer. Pop it in the refrigerator for an hour to cool off before putting it in an air tight container for up to a week.

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