Coconut Rice

By Lisa Schroeder
Published on: March 9, 2018

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To figure out the best accompaniment for my Macadamia Nut-Crusted Red Snapper with Mango Salsa, I used the same trick I use whenever I’m devising a new menu or recipe. Combine ingredients that come from the same part of the world. Since coconuts thrive in the same tropical climate as mangoes and macadamia nuts, I came up with this rice, which compliments the fish and salsa perfectly.

 

1 cup unsweetened coconut milk, stirred

1 ¼ cups water

½ teaspoon kosher salt

2 thin slices peeled fresh ginger (optional)

1 cup jasmine rice or other long-grain white rice

2 tablespoons unsweetened shredded coconut, for garnish (optional)

 

Heat the oven to 400 degrees F. Place the coconut milk, water, salt, and ginger, if using, in a medium (4- to 6-quart) oven-safe saucepan. Bring to a boil over high heat, and stir in the rice. Return to a boil (stir frequently to keep the rice from sticking), and then remove from the heat, cover, and bake for 20 minutes.

Meanwhile, if using the coconut, place a small sauté pan over medium heat. Add the shredded coconut and toast, stirring often to prevent burning, until most of the flakes are golden brown. Transfer to a plate to cool.

When the rice has absorbed the liquid and the grains are tender, remove from oven and let stand for 10 minutes, covered (to finish steaming and ensure each grain is evenly cooked).

Fluff the rice with a fork (so you don’t end up mashing the grains when you scoop out the rice) and put it in a serving dish. Sprinkle the toasted coconut on top of the rice as a a garnish just before serving.

Lisa Schroeder

Lisa Schroeder

Lisa is the chef/owner of Mother's Bistro & Bar in Portland, Oregon. Her award-winning restaurants have been featured in The Oregonian, Food & Wine, Cooking Light, Town & Country, USA Today, and Bon Appetit.

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