I bought a can of coconut milk (not coconut juice) last month after
visiting a Malaysian restaurant...I love both coconut rice and their
chicken stock rice. However, I have no idea how to make coconut rice.
I made an attempt at making the rice with coconut milk by reducing the
amount of water and using a can of coconut milk. The rice was very
mushy and it was just yukky.

Does anyone have a "fool proof" recipe for coconut rice, with or without
a rice cooker?

Thanks
Sam

"Sam" > wrote in news:1sDph.624759$R63.409141@pd7urf1no:

> I bought a can of coconut milk (not coconut juice) last month after
> visiting a Malaysian restaurant...I love both coconut rice and their
> chicken stock rice. However, I have no idea how to make coconut rice.
> I made an attempt at making the rice with coconut milk by reducing the
> amount of water and using a can of coconut milk. The rice was very
> mushy and it was just yukky.
>
> Does anyone have a "fool proof" recipe for coconut rice, with or
without
> a rice cooker?
>
> Thanks
> Sam
>
>
>


http://thaifood.about.com/od/thaisna...oconutrice.htm

http://www.lemis.com/grog/recipes/nasi-lemak.html

or


http://tinyurl.com/y2crse




--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Sam wrote:

> Does anyone have a "fool proof" recipe for coconut rice, with or without
> a rice cooker?
>
> Thanks
> Sam

Made once and loved it...

* Exported from MasterCook *

Spicy Rice

Recipe By :Penzey's
Serving Size : 6 Preparation Time :0:30
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups long grain rice
2 tablespoons canola oil
1/4 cup minced onion
1/2 teaspoon dried minced garlic (rehydrate in 1 T.H2O) --
or fresh equivalent
3/4 teaspoon ground coriander
3/4 teaspoon ground ginger
3/4 teaspoon sweet curry powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
3 inch cinnamon stick
1 whole bay leaf
1 1/2 cups chicken stock
12 ounces unsweeteneded coconut milk

Place rice in a deep bowl and rinse in cool water until it runs almost
clear. This will take 3-4 rinses. Let the rice drain.
In Medium sized heavy bottomed saucepan heat the oil over medium heat.
Add the onion and minced garlic. Saute for about 5 minutes until the
onion looks translucent. Stir constantly so the garlic does not burn.
Add all of the spices into the onion/garlic mixture and stir.
Next add the rice, coconut milk, chicken stock and bay leaf. Stir until
combined. Bring to boil. Once boiling reduce heat and simmer until the
liquid is absorbed, about 10 minutes or so. Reduce the heat to very low,
place cover over the pan and cook. Stir frequently so the rice does not
stick to the pan. Let cook another 15 minutes or so until the rice is
tender.

wrote:
>I bought a can of coconut milk (not coconut juice) last month after
>visiting a Malaysian restaurant...I love both coconut rice and their
>chicken stock rice. However, I have no idea how to make coconut rice.
>I made an attempt at making the rice with coconut milk by reducing the
>amount of water and using a can of coconut milk. The rice was very
>mushy and it was just yukky.

Colombians from coastal regions make excellent coconut rice by reducing
an entire can of coconut milk to delicious burnt bits, sauteing onions
and garlic, adding the rice, salt and stock or water. Some use raisins
and I like to add some dried coconut for an even more intense coconut
flavor. I tend to use no more than 1-1/2 cups of water to each cup of
rice, whether cooking on the stovetop or in a rice cooker. However, it
is important to boil all the liquid from the pot before turning it down
to simmer, else the rice will turn out mushy as you described.

Orlando

Mangoes and Sticky Rice (Thai recipe)


1 1/2 cup sweet rice
1 cup cocunut milk
1/2 cup sugar
1/2 tsp salt
5 ripe mangoes


Cook the 1 1/2 cup sticky rice (sweet) as usual, referring to package
if
needed.
Boil 1 cup "thick" coconut milk, boiled until reduced by 1/3 (Save
about 1/4 cup of this to drizzle on top of finished dish.)
Mix in 1/2 cup sugar and 1/2 t salt. Stir together until dissolved.
Add this mixture to the cooked rice and let mixture stand for 30
minutes.
Spoon 4 T of coconut "cream" over rice.
Peel, pit, and slice 5 ripe mangoes, and arrange on top of rice.