Food recipes
Thai Coconut Rice
Thai Coconut Rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic salt, table shortening confectionery,...
Thai Coconut Rice
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
1.
In a large, deep-sided pot, melt the coconut oil over medium heat.
Add the rice and cook, stirring occasionally, for about 2 minutes.
2.
Add the coconut milk, water, salt, sweetener, and flavoring if using.
Stir well.
Bring the rice to a boil, stirring occasionally to prevent the rice from burning.
3.
When it comes to a boil, reduce the heat to medium-low.
Place the lid askew on the pot, allowing some of the steam to escape.
Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
4.
Turn off the heat.
Cover the pot tightly with the lid and allow to rest for 5-10 minutes, or until you are ready to serve.
When you are ready to serve, fluff the rice with a fork or chopsticks.
Top with toasted coconut if desired.
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
1.
In a large, deep-sided pot, melt the coconut oil over medium heat.
Add the rice and cook, stirring occasionally, for about 2 minutes.
2.
Add the coconut milk, water, salt, sweetener, and flavoring if using.
Stir well.
Bring the rice to a boil, stirring occasionally to prevent the rice from burning.
3.
When it comes to a boil, reduce the heat to medium-low.
Place the lid askew on the pot, allowing some of the steam to escape.
Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
4.
Turn off the heat.
Cover the pot tightly with the lid and allow to rest for 5-10 minutes, or until you are ready to serve.
When you are ready to serve, fluff the rice with a fork or chopsticks.
Top with toasted coconut if desired.