Tuesday, April 17, 2012

Rice Cooker Coconut Rice

Every Thanksgiving my mom spends hours making a delicious Colombian coconut rice which  uses real coconuts.  This is not that recipe, which is so time-consuming my family only eats it once a year. I found this simple recipe   from about.com Thai food so it's obviously different from Colombian rice, but I have added information below on how to adapt this recipe and make it more like Colombian rice, without spending hours and hours in the kitchen.

I have made this recipe a bunch of times since it's a favorite at Casa Delish but never posted it since it's a recipe I've been making since last year before I started my blog.  Last night I made it with scallops in an orange mustard sauce as my entree accompanied by a salad.

For best results (at least with my rice cooker), it is advised to presoak the rice for about half an hour then drain prior to cooking.

 -2 cups Thai jasmine-scented white rice
- 1 cup regular coconut milk
- 2 cups water
- 1 Tbsp of salt
- 1 Tbsp dry shredded coconut, sweetened (baking type)

  1. Place rice in rice cooker. Add the water, coconut milk, salt, and shredded coconut. Stir using the plastic spoon that comes with the rice cooker. Cover and set to cook.
  2. Once your rice cooker switches to "warm" mode, allow another 10-15 minutes for rice to finish "steaming" (my rice cooker calls for 15 additional minutes)
  3. Gently fluff or mix with the rice cooker spoon  before serving
Yield: 4 servings

Variation: (Colombian-style rice):

To make this more like the Colombian rice, you need two additional ingredients, sugar and raisins, as well as a bit of extra coconut milk.  In a nutshell, add two Tbsp of sugar and 1 Tbsp of raisins prior to cooking.  Also, you can cook a bit of coconut milk which results in brown curds or titote (making sure to move them around so they don't burn) and also put that in to cook with the rice if desired.

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