The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Coconut Rice

Advertisement

Ingredients

2½ cups chicken or vegetable stock (can also use water)

1 cup coconut milk

1 teaspoon salt

2 teaspoons ghee (clarified butter), separated

½ teaspoon garlic paste

1 teaspoon ginger paste

½ cup unsweetened grated coconut

2 cups white basmati rice

½ cup sweetened coconut

Directions

  1. Teaspoons finely chopped green chilies (Serrano or Thai, about 1 chili)
  2. Pour stock (or water if using) and coconut milk into a medium-size pot. Pot will need a tight-fitting lid. Place on stove over high heat. While stock is coming to a boil add salt, 1 teaspoon ghee, garlic, ginger, and unsweetened coconut. Stir well.
  3. Add rice and bring to a boil. Once boiling, immediately reduce to low heat and cover tightly with lid. Cook 12−15 minutes, or until almost all liquid has been absorbed by the rice.
  4. When most of the liquid is absorbed, turn off heat. Keep pot covered on burner for another 5−10 minutes. The heat inside the pot will finish steaming the rice.
  5. In a small frying pan heat other teaspoon of ghee over medium-high heat. Add sweetened coconut. Stir frequently until coconut is light brown.
  6. Remove rice lid, add sweetened coconut and ghee mixture, and fluff with a fork. Top with chopped chilies, if desired. Serve warm.
Print Recipe