Coconut Rice

It has been a crazy few months, and the BF and I hope everyone has been doing well, amidst the circumstances. How have you all been?

Today I want to give you a supremely versatile comfort food recipe that you can hopefully use with, well, as the BF would say, "ALL TEH THINGZ." [Ed. note: Can confirm.]

Everyone has their own version of comfort food. This coconut rice is a touch of sweet (but not too sweet), with a slightly creamy goodness that pairs well with spicy or salty flavorful toppings. Some of our favorite combos include:
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• Soy Sauce Eggs (www.moveablefeast.me/blog/soy-sauce-eggs)
• BBQ Salmon Bowl (www.moveablefeast.me/blog/category/salmon-bowl)
• Korean skirt steak with bok choy
• Roasted pork belly (shown) with avocado and scallion-ginger sauce
• Vegan Coconut Rice Bowl with grilled shoyu mushrooms, fresh corn and bok choy (a favorite)

We have had fun Skyping and Zooming with family and friends, but of course are ready to ease back into a more normal swing of things. At the very least, we have been getting outside for fresh air with Marlowe (bottom picture).

Hope you all find many uses for this original recipe, have a safe re-opening wherever you are (support local businesses!), and enjoy many fun reunions with family and friends.

Number of servings: 4-6

Ingredients

• ​1 ¼ cup water
• 1 can full-fat coconut milk (not organic)
• 1 ½ cup Jasmine rice
• 1 heaping tablespoon granulated sugar 
• ¼ teaspoon salt
• Toppings: toasted sesame seeds, toasted coconut, as desired

Directions

1. Place water, coconut milk, sugar, salt in saucepan. Bring to a boil, while whisking to dissolve sugar and incorporate coconut milk.
2. Add rice and stir.
3. Cover and lower to simmer.
4. Simmer for 18 minutes. Take rice off heat and let stand 10 minutes.
5. Uncover and fluff.

NOTE:

• I have made with organic coconut milk, but find it has an unpleasantly greasy taste.