- 6
- 5 mins
- 25 mins
Ingredients
- 2 2 2 tablespoons coconut oil
- 2 2 2 tablespoons coconut oil
- 2 2 2 tablespoons coconut oil
- 2 2 2 cups long-grain white rice, preferably jasmine rice
- 2 2 2 cups long-grain white rice, preferably jasmine rice
- 2 2 2 cups long-grain white rice, preferably jasmine rice
- 1 1 1 cup unsweetened coconut milk
- 1 1 1 cup unsweetened coconut milk
- 1 1 1 cup unsweetened coconut milk
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 3 3 3 tablespoons unsweetened coconut flakes
- 3 3 3 tablespoons unsweetened coconut flakes
- 3 3 3 tablespoons unsweetened coconut flakes
- 1 1 1 tablespoon chopped fresh cilantro or scallions (optional)
- 1 1 1 tablespoon chopped fresh cilantro or scallions (optional)
- 1 1 1 tablespoon chopped fresh cilantro or scallions (optional)
Preparation
Step 1
1. In a rice pot or saucepan, heat the coconut oil over medium heat. Add the rice and stir until all the grains are coated with oil.
2. Add 1½ cups water, the coconut milk and salt. Stir, then cover and reduce the heat to low. Simmer for about 15 minutes, checking periodically to make sure the liquids haven't cooked off entirely and that the rice isn't burning on the bottom. It will likely be a little al dente. If the water has been fully absorbed, add another 1/2 cup and cook, covered, until tender and fluffy and the water has been fully absorbed, 5 to 10 minutes more.
3. Stir in the coconut flakes and fluff the rice with a fork. Remove from the heat and let sit, covered, for 5 minutes.
4. Serve garnished with cilantro or scallions, if desired.