Coconut Rice

Courtesy of Bon Appetit

I have to tell you a secret. I’ve recently discovered something that makes rice taste out-of-this world good: coconut milk. Honestly, I don’t know why I didn’t try it sooner. It’s tasty, yes. But it’s also versatile. Feeling a little Asian for dinner? No problem. Add a little cilantro and maybe some mango with black sesame seeds and you’ve got it going on, baby. Or, why not pair it with Jerk chicken for a little Caribbean feel. Frankly, I would put it with just about any lean protein—grilled salmon, roast chicken, flat iron steak, lamb kebabs, you name it.

You can easily do it on the stove top if you don’t have a cooker. (Although, I highly suggest you get one if you cook rice with any regularity. It just makes things so much easier at dinner time.) But here’s how I make it in my rice cooker.

2 c. white rice (Jasmine, Basmati, or long grain of your choice)

1 tsp. salt

1 14-oz. can of coconut milk

In a strainer or chinois, rinse your 2 cups of rice in cold water until the water runs clear. This will make your rice fluffier. In your rice cooker, combine the rice and salt with the coconut milk. You may need to add a little water if the level of liquid doesn’t quite cover the rice. Set the cooker to the white rice indicator and let it cook. Fluff the rice with a fork and serve.