I like some coconut flavored things, I really do. I like baking with shredded or desiccated coconut. I like using coconut flour when doing gluten-free baking and I love using coconut milk in all manner of vegan curries.
But drinking coconut water? No thanks.
Drinking any type of coconut milk drink? Nope.
Because of that I’ve been pretty reluctant to try coconut rice. I had it once at a Jamaican restaurant in Boston, but here was also cow’s milk in it and I haven’t been a fan of any type of milk long before going vegan. It’s a thing I have and I just can’t do it, even without them telling me there was cow’s milk in it, I knew before I asked.
And since then I haven’t even thought about trying coconut rice, because I’m stubborn like that.
And then I decided, for no reason at all, to try it again.
Weird, I know, but here we are.
Spoiler alert: It was delicious.
It was also easy to make with a powerful and rich coconutty flavor that I didn’t find off-putting in the least. The flavor came through really well, and it was nice with savory oyster mushrooms and oven fried TVP.
Let’s do it.
Kitchen Tools:
Pot
Cutting board
Kitchen knife
Silicon baking sheet
Ingredients:
Coconut milk (I used light)
Basmati rice
Broth or water
Salt
Turmeric
Instructions:
Cooking rice, even vegan coconut rice, requires the same 2:1 liquid to grains ratio. So figure out how much rice you plan to cook and double the liquid. I cooked 150 grams and used 300 grams of liquid (150 coconut milk and 150 broth).
Bring liquid to a boil and add rice.
Bring to a boil again and stir before reducing to a simmer.
My rice took about 10 to cook and I let it steam for another 3 to 5 minutes.
Fluff with a fork and serve with whatever you want.
**I made so much rice because it was a twofer meal. For the evening meal, I mixed the remaining rice and mushrooms together.
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