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Asian Coconut Rice
June 24, 2008

HELPFUL TIPS NOT MENTIONED: Being Asian, cooking rice is a skill I guess you're born with because I totally don't see why ANYONE had issues with burning the rice, it being uncooked, soggy, or whatever. I cook rice the same way each time, and it comes out perfect. In saucepan, combine rice, coconut milk, water, sugar & salt. Basically the liquids should reach the area RIGHT BEFORE your cuticle (middle of the white semi-circle on your finger nail but not reaching your cuticle). This is also assuming you've got the rice in the pot leveled, and the tip of your index finger is touching the top of the rice NOT the bottom of the pan. This is at least how I was raised to always know how much water to put in rice for it to always come out right. Bring to boil then simmer covered for 20 min. You cook until rice is tender. After 20 minutes, if there is still liquid or a bit soggy, I turn up the heat a tad, cover, and cook until absorbed and fluffy. It's not rocket science! Always works! Nothing difficult! Then mix in almonds accents (found in salad section, basically a bag of seasoned almonds to top salads) which adds the right amount of flavor to accompany the coconut taste. BTW, my husband was not a big fan of this. I was, but I LOVE rice and the coconut flavor. We ate it with some japanese wings.

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