This quick, simple coconut rice recipe is unusual in that it uses coconut water (instead of the typical coconut milk). The result is a lighter, slightly sticky texture and delicate, refined coconut flavor that's a great counterpoint to spicy foods, seafood, and Southeast Asian, Caribbean, or South American cuisines. There's a nutritional boon too - coconut water is naturally fat-free, and it's high in potassium, magnesium, and vitamin C. This recipe is easily doubled.
Prep Time: 1 minute
Cook Time: 20 minutes
Total Time: 21 minutes
Yield: Serves 2 to 4.
Ingredients:
- 1 3/4 cup coconut water
- 1 cup Thai Jasmine rice
Preparation:
Place the coconut water in a medium saucepan and bring just to a boil.
Stir in the rice. As soon as it returns to a boil, cover, reduce heat to low, and simmer for 15 to 20 minutes, or until the coconut water is absorbed and the rice is tender.
Remove from the heat and allow the rice to rest, covered, for a few minutes before serving. Enjoy!