Thai Coconut Rice

This is so easy to make and so delicious with Asian Glazed Salmon or Lake Trout with a Citrus Glaze.   If you don't have Jasmine rice, Aborio rice or regular rice works just as well. 

Ingredients:

1 cups Thai jasmine white rice

1 can good-quality coconut milk (not lite)

1 1/2 cup of water

2 heaping Tbsp. dry shredded unsweetened coconut

1/2 teaspoon salt

1/2 teaspoon olive oil

Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)

Preparation:

Rub oil over the bottom of a deep-sided pot. You will need a tight-fitting lid.

Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.

Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to a very low simmer.  Cover tightly with a lid and simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.

Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. The Coconut Rice will stay warm this way for up to 1 hour or more!

When ready to serve, remove the lid and fluff rice with a fork. Taste and add more salt if needed. Top the rice with a sprinkling of toasted coconut and finely chopped fresh parsley.

To toast coconut: Place 1/4 cup dry shredded coconut, or more, in a frying pan over medium-high heat and stir  or "dry fry" until a light golden brown.  Do not leave the pan unattended while doing this as it browns rather quickly and can easily become too brown.