Thai Shredded Coconut Rice

To make coconut rice you will need:

• 2 cups Thai white jasmine rice (Note: other types may not work with this recipe)
• 1 can good-quality coconut milk
• 2 to 3 tbsp. dry shredded coconut (baking type)
• water
• salt
• a little coconut oil OR vegetable oil

Drizzle a few drops of oil into the bottom of a medium to large pot with a tight-fitting lid and slather it around with your fingers (this will help prevent rice from sticking and burning).

Then measure out 2 cups of rice and add to the pot (serves 4 people).

Add 2 cups good-quality coconut milk, 1 3/4 cups water, 2 heaping tbsp. ​o​f dry shredded coconut, and 1/2 tsp. salt. Stir together and place over medium-high heat.

Bring to a gentle (not rolling) boil. When bubbles form on the surface of the coconut water, and you hear the rice softly boiling, reduce heat to medium-low (around 2.5 on an electric stove) or low (if you have a gas stove). Place lid on tight and allow to cook 15 to 20 minutes.

After 15-20 minutes, remove the lid. Using a fork or chopsticks, pull rice aside so you can see down to the bottom of the pot. If there is still 1/4-inch or more coconut-water remaining, replace the lid and allow rice to simmer another 5 minutes.

When all or most of the liquid is gone, switch off heat but leave the pot on the burner. Replace lid tightly and allow rice to sit at least 5 more minutes. The internal heat of the pot will continue to 'steam' the rice to create a pleasant, slightly sticky finish.

Tip: Let rice sit in this way until you're ready to eat. It will stay hot and moist for up to 1.5 hours - convenient if you're having guests!

When ready to eat, gently fluff rice with chopsticks or a fork. At the same time, you can taste-test it, adding a little more salt if desired. If you like your coconut rice on the sweet side, add a little sugar.

Transfer coconut rice to a serving bowl. It's delicious as is, or top it with a little toasted coconut if desired. See links below for dishes to serve alongside your coconut rice. ENJOY!

To Toast Coconut: Simply place 2 tbsp. dry shredded coconut in a frying pan and 'dry fry' it over medium-high heat for a few minutes. Coconut will turn light golden-brown and fragrant. Sprinkle over your rice and enjoy!