Coconut Rice (without Coconut Milk)

[Rachel Perlow]

Coconut Rice (without Coconut Milk)

Serves 4 as Sideor 2 as Side.

This recipe was mentioned on March 2 on the Dinner! thread (page 65 with a 40 posts per page view).

Serves 2-4 as a side dish, depending on how hungry they are!

Picture is of Thai Green Curry with Sliced Blade Steak, Snap Peas and Eggplant over Coconut Rice.

• 1-1/3 c Hot Water
  
• 1 tsp Chicken flavored Better Than Boullion, optional
  
• - If you don't use the BTB than use the same amount of salt
  
• - You could also use real broth instead of water & chicken base
  
• 1 T Vegetable or Peanut Oil
  
• 1 T Shallot, minced
  
• 1/4 c Coconut - the non-sweetened grated & desiccated kind, I get mine from Whole Foods
  
• 1 c Jasmine Rice
  

Place 1 teaspoon Chicken flavored Better than Boullion (or salt) in the Hot Water and set aside.

Place a 1 or 2 quart saucepot over a medium flame. Add the Oil, allow to heat for a few seconds then add the Minced Shallot (if you have no shallots, a little onion with 1 clove of garlic, minced, can substitute), saute for about 1 minute, then add the coconut. Stir for another minute or so until you can smell the coconut begin to toast. Add the rice to the pot, stir to combine everything until a few pieces of the coconut and/or rice begin to turn golden.

Stir the water & chicken boullion together and pour over the rice. Be careful as it will sputter and come quickly to a boil. Give it a stir and when it comes to a boil, cover the pot and reduce the heat as low as it will go. Cook for 15 minutes, then allow to sit with the heat off for at least 10 more minutes -- DO NOT REMOVE THE LID. Fluff with a fork as you pour it into a serving bowl.

Keywords: Side, Kosher, Vegan, Vegetarian, Easy, Rice, Dinner, Lunch, Thai

( RG214 )