I’m not sure if this is more of an southern Indian dish, a Southeast Asian, or Carribean dish, as I have had it in many countries with slight variations, but either way, it is a fantastic side dish which is the perfect foil for so many main dishes. Its easy to prepare and very good indeed.
I will include the variations at the end of the recipe, as there are so many options, but here is my basic recipe and you can let your creativity flow from there.
2 cups of high quality Jasmine Rice, such as Hom Mali.
1 14 oz can of Coconut Milk
1 1/2 cups of water
1 tsp Sugar
Pinch of salt
1/4 cup of toasted Coconut, sweetened or unsweetened.
Begin by rinsing the rice well in cold water. Then drain and add in all ingredients except the toasted coconut.
Bring to a boil and then cover with a tight fitting lid and reduce heat and allow to cook for 15 minutes. While the rice is cooking, toast the coconut in a 375F oven on a baking sheet and then remove and set aside.
Remove rice from the heat, stir gently with a fork and replace lid and allow to set for 10 minutes. Remove lid, fold in the toasted coconut and serve.