How do I make perfect coconut rice?
In this coconut rice recipe, we use jasmine rice because it’s less likely to clump together when cooked than a shorter grain rice. It’s important to give the rice a really good rinse to get rid of as much starch as possible. You want the coconut cream to really soak into each grain, which won’t happen if there’s a barrier (like starch) there. Pick a saucepan with a tight-fitting lid. Wrap the lid in a clean chucks wipe or small tea towel. The fabric will help trap the steam and prevent the liquid from boiling over the side of the pan. Make sure you stir the rice as the liquid comes to the boil as you don’t want it sticking to the bottom of the pan. When buying coconut cream, look for one that’s full fat and has no additives. And, be sure to give the can a good shake before opening. Set the rice aside off the heat for the full ten minutes. Don’t be tempted to check it, as you need to keep the steam in the saucepan to allow it to keep on cooking. Once it’s been a full ten minutes, use a fork to fluff the rice to separate the grains.
Should I use coconut milk or coconut cream in my rice?
Both coconut milk and coconut cream are the product of coconut flesh that has been shredded, mixed with water, squeezed and then set aside to sit. Coconut cream is the mixture that floats to the top and the milk is the remaining liquid. Coconut cream has a much higher fat content than milk, and has a deep, rich, creamy flavour. We recommend using coconut cream for a creamier coconut rice. Coconut milk and cream shouldn’t be confused with coconut water, which is the liquid that is found inside fresh coconuts.
Is coconut rice healthy?
This depends on your dietary requirements. Coconut rice is both gluten and dairy-free and is suitable for vegetarians and vegans. Jasmine rice (the rice often used to make coconut rice) is a complex carbohydrate, which is great for providing energy, but doesn’t contain a significant amount of vitamins or minerals. Coconut cream is rich in potassium and fibre (qualities that add to the nutritional value of the rice). Although coconut rice is high in fat, most of this fat comes from MCT (medium chain triglycerides), which are rapidly digested and recommended for those following a keto diet. That said, coconut rice is high in calories and, unless you need to gain weight, is best enjoyed in moderation.
What should I serve coconut rice with?
In Thailand, coconut rice is traditionally served with a green papaya salad, but it regularly appears alongside fiery chicken curry. The creamy richness of coconut rice is also a great match for the tart and bright flavours of tamarind prawns. In Malaysia, coconut rice is known as Nasi lemak and is served topped with roasted peanuts, dried shrimp and a spicy sambal. You can also double your coconut flavour by serving coconut rice with a spicy beef rendang. The flavours of coconut rice also work beautifully with this West African stew, or, if you’re looking to experiment with vibrant Caribbean flavours, try serving it alongside a spicy jerk chicken.
