This recipe makes the perfect white rice and then adds that creamy, coconutty (is that a word?) mouthfeel and flavor to it and oh my goodness -- It. Is. AWESOME.
Mo and I LOVE Thai food - there is a little place close to our house that we like to grab Thai take-out every now and then. But I will always make this rice to have with it vs just the steamed white rice they give us with the take-out. '
This recipe is incredibly easy to make and if you don't like coconut but want to make the perfect white rice, just replace the coconut milk with water or low sodium broth, omit the coconut sugar and follow the same cooking instructions. You will get fluffy, perfect rice every time!
The soaking portion of this recipe is important for a couple of reasons:
1- nutritional purposes -- all grains, nuts and seeds grow naturally with an outer layer called phytic acid, which for humans, is an anti-nutrient. What that means is, that when we ingest it, it inhibits the nutrients of what we're eating from digesting properly. When grains, nuts and seeds are eaten in this form (with the phytic acid/un-soaked) this can begin to wreak havoc on the digestive system and can cause certain food allergies, etc. By soaking grains, nuts and seeds prior to eating them, we get rid of the phytic acid and in turn absorb the nutrition of the food we're eating!
2- texture -- by soaking the rice prior to cooking, it will be creamier and have an almost richer texture when cooked.
This recipe can be used as a side for so many different dishes, but also makes a GREAT breakfast with 1 or 2 over easy eggs on top!
Hope you enjoy!
Pour the rice into a bowl and fill with water until rice is completely covered. Gently stir, cover with a dish towel and set to the side on the counter – let it soak for at least 30 minutes, up to 4-6 hours.
When you’re ready to cook the rice, pour the rice/water into a fine-mesh strainer and rinse with cold water until the water runs clear/is no longer white/clouded...
Place the rice into a 2 quart saucepan with coconut milk, water, sea salt and coconut sugar. Stir well to combine.
Place the pot over high heat and bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with a lid. Continue cooking for 15 minutes. DON’T PEAK!
Remove the pot from the heat and let stand, covered, for 10 minutes.
Fluff with a fork, taste and season with additional salt, if needed.
Ingredients
Directions
Pour the rice into a bowl and fill with water until rice is completely covered. Gently stir, cover with a dish towel and set to the side on the counter – let it soak for at least 30 minutes, up to 4-6 hours.
When you’re ready to cook the rice, pour the rice/water into a fine-mesh strainer and rinse with cold water until the water runs clear/is no longer white/clouded...
Place the rice into a 2 quart saucepan with coconut milk, water, sea salt and coconut sugar. Stir well to combine.
Place the pot over high heat and bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with a lid. Continue cooking for 15 minutes. DON’T PEAK!
Remove the pot from the heat and let stand, covered, for 10 minutes.
Fluff with a fork, taste and season with additional salt, if needed.
