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Coconut rice

September 15, 2010
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So, this isn’t a real recipe yet, but it was so delicious I couldn’t resist mentioning it. Here’s how I made coconut rice:

  1. I put 1.5 cups short-grain brown rice in the rice cooker with 1/2 tsp kosher salt, 2 cups coconut milk (don’t forget to shake the can) and 1 cup water.
  2. I set the rice cooker to “cook.” Complicated, right?
  3. The rice cooker thought that the rice was done after about 20 minutes, which it wasn’t, of course, but it looked like finished risotto in there, so I added about 1/2 a cup of water and set the machine to “cook” again, and waited for the machine to tell me when the rice was done.
  4. The house smelled amazing.
  5. I repeated step 3. Eventually, the water was all absorbed and the rice was cooked and creamy and delicious. This was a really nice side dish for the teriyaki fish recipe below.
  6. This would be faster and more straightforward with jasmine rice, if you’re into that kind of thing.

In other coconut news, I went to this weird Chinese gift shop today and bought a coconut shredder. I still have to mount it on a little bench before I can use it (see below), but we should be all-systems-go in terms of coconuts very soon.

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