Rice cooked in coconut milk. Fragrant, slightly sweet, goes with everything.
Works with jasmine, basmati, or any long-grain white rice. For stickier texture, use short-grain rice.
Leftovers reheat well with a splash of water.
Ingredients
Scale
Measurement units
- jasmine rice (unrinsed)
- full-fat coconut milk
- water
- salt
- sugar
Ingredients
Scale
Measurement units
- jasmine rice (unrinsed)
- full-fat coconut milk
- water
- salt
- sugar
Instructions
Combine and boil
Combine and boil
Simmer covered
Simmer covered
Rest and fluff
Rest and fluff
Tomorrow's Meal
Crispy Coconut Rice Cakes with Chili Lime Drizzle
Cold coconut rice pressed into patties, pan-fried until golden and crispy on the outside while creamy within, topped with a bright chili-lime sauce
You'll need to pick up:
Neutral oil for fryingFresh lime juiceFresh red chili or chili flakesFish sauce or soy sauceFresh cilantro (optional garnish)
Quick overview:
- 1.Pack cold coconut rice firmly into 3-inch patties about 1/2-inch thick
- 2.Heat 1/4 inch oil in skillet over medium-high heat until shimmering
- 3.Fry rice cakes 3-4 minutes per side until golden brown and crispy exterior forms
- 4.While frying, whisk together lime juice, minced chili, fish sauce, and a touch of sugar for dipping sauce
- 5.Transfer cakes to paper towels briefly, then serve hot with chili-lime sauce and cilantro
Before you cook
Cook notes
- • Works with jasmine, basmati, or any long-grain white rice.
- • For stickier texture, use short-grain rice.
- • Leftovers reheat well with a splash of water.
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