Crazy for Coconut Rice
This recipe is buttery love - without the butter. It stands up alongside just about any protein side you choose.
1 cup jasmine rice
1½ cups low fat coconut of milk*
½ cup water
1 tbsp soy sauce
1 tbsp unseasoned rice vinegar
5 whole scallions, sliced thinly
2 Tbsp. pickled peppers, minced
2.5 tbsp cilantro, chopped
One small bell pepper or a couple of mini bells, finely chopped
Sesame seeds or Furikake
Combine coconut milk, water, soy sauce, and rice vinegar in a sauce pan. Whisk together.
Add the green onions and bell peppers
Cover and bring to a boil.
Add the rice and stir, then reduce heat to a simmer and cover.
Simmer for 15 minutes or until liquid is absorbed and rice is done.
Remove from heat and stir in pickled peppers and 2 tbsp cilantro (½ tbsp reserved for garnish).
When the dish is plated, top with few fresh cilantro leaves reserved for garnish and sprinkle generously with Furikake.*
The dish turns out very differently with low fat coconut milk vs. full fat. For a lighter dish, go with the low fat (my preference). But if you crave buttery rich rice, the full fat content has its place too - it really does taste as though your rice has been drenched in butter, which is not a bad thing.
If you don’t have Furikake handy, you can top with sesame seeds and/or salt to taste.