Light, Fluffy, and Creamy Coconut Rice
Lately, I have been trying to think of the recipes that I search online for most often. I realized that a lot of it is basic stuff like salad dressings, breads, and pie crusts. The past few years I have set out to determine the best of everything. Or at least the basics. Things like: the best chocolate chip cookies, the best rolls, the best pot roast, or the best chocolate cake. That sort of thing. I’m SLOWLY chipping away at my list but, as you can probably imagine, it takes a lot of time and effort to find the best of everything.
Now, correct me if I’m wrong, but I’m willing to bet that I’m not the only one that is still looking for the best recipes for all of those basic staple foods. But it’s important right? I mean, I could make the world’s best Chicken Parmesan but if I serve it with a basket of mediocre rolls it’s going to bring the whole meal down a couple of notches. The world’s best Chicken Parm: wasted. My point here is that it’s really important to me that I’ve got those basic recipes down pat. If you’re on the same very important journey then stay tuned. I’ll be sharing my findings as I go.
This coconut rice is a staple food for me. I make a lot of curries and rice bowls and I get bored of plain white or brown rice really easily. I pair this coconut rice with a lot of Thai and Indian dishes but I also like it with some Mexican and tropical type foods. Admittedly, I did not have to search far and wide for this recipe. Nor did I spend hours in the kitchen testing recipes. It’s about a simple as they come. For real. Like three ingredients simple. It’s not a very exciting recipe but it’s just something you just need to know if you don’t already. I make mine in the rice cooker because it’s quick and easy and always works for me. But for those of your who don’t have a rice cooker I will provide stove-top directions as well.
If you’ve discovered some of the best recipes please share them with me! I’m going to need all of the help I can get.