EASY TOASTED COCONUT RICE
It may taste fancy, but coconut rice is incredibly simple to make! Best paired with your favorite grain bowls, stir fries, and other Asian or tropical-inspired meals.
Servings: 3
Ingredients
- 1 cup jasmine rice
- 1 cup water
- 13.5 ounces canned coconut milk
- 1 teaspoon salt
- ¼ cup unsweetened shaved coconut flakes
- 1 tablespoon maple syrup
Instructions
- Soak the rice in a bowl for 30 minutes.
- Using a fine mesh sieve, rinse and strain the rice.
- Add the rice to a small pot with your coconut milk, water, and salt and bring to a boil.
- Reduce to a simmer, cover, and cook for 20 minutes.
- Remove from heat when almost all of the liquid has been absorbed and let sit, covered, for 5 minutes.
- Make the toasted coconut by adding the coconut shavings and maple syrup to a nonstick skillet over medium-low heat, tossing to ensure the coconut is evenly coated in maple syrup.
- Once the coconut has just started to turn a very light brown, stir often to ensure it does not burn.
- Once about 1/4 of your coconut has toasted, remove from heat and continue stirring (the coconut will continue to toast from the residual pan heat).
- Add the coconut shavings and a pinch more salt to your rice and gently mix them in. Enjoy!