Coconut Rice

First, let me start off by really emphasizing the absolute awesomeness of this recipe.  This is, hands-down, one of the best rice recipes I've ever had.  It's delicious, moist, the coconut flavor is obvious without being overwhelming.  Honestly, my mouth is watering at the thought of this dish.  Four servings didn't last a day in this house.  It was awesome warm, it was awesome cold, it reheated really well and it was gorgeous to look at.

Second, in a week of intimidating recipes, this one was one I was really nervous about.  While I'm happy to say that I can cook pretty much everything, rice constantly gives me trouble.  I overcook it, I undercook it, it sticks to the pan, it burns, it doesn't fluff, it sinks...  You name any possible issue with rice, I've had it and probably sometime in the last 6 months.  Rice and I just don't get along.  I thoroughly anticipated screwing this dish up.

However, as with most things, I worried myself for no reason.  This recipe is, dare I say it, foolproof.  Even for those who are so cursed with rice as I seem to be.  I even forgot to set the timer and I managed to not mess it up.  I think that's saying something.

Of course, this makes a great side dish which I served with lemon cinnamon chicken (my own recipe, not a Disney one) and another recipe that I'll share more about tomorrow.  I made no changes to this recipe, other than leaving out the cilantro because I had none available.  

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Coconut Rice

As is served at Boma, Animal Kingdom Lodge

°o°  2 tablespoons canola oil

°o°  1/2 teaspoon garlic, minced

°o°  1/3 cup red onion, diced

°o°  1 cup Basmati rice (or long grain rice)
°o°  1 cup water

°o°  1 teaspoon Kosher salt
°o°  1 can unsweetened coconut milk

°o°  1/4 cup grated carrots

°o°  1/4 cup shredded sweetened coconut
°o°  1 tablespoon Cilantro, finely chopped (optional)

Put oil in a saucepan over medium-high heat and allow to warm.  Saute garlic and onions for about 1 minute.  Add rice and stir quickly, until rice is warmed and coated with oil.  Add water and salt and bring to a boil.  Add coconut milk, stir, and cover.  Lower heat to medium-low (or to a simmer), and allow to cook for 15 minutes, stirring once about halfway through.  After 15 minutes, remove lid and add the carrots and coconuts, mixing well, simmering for an additional 5 minutes (if rice is too dry, add additional water in tablespoons).  Remove from heat and allow to sit for 5 minutes.  Fluff rice gently with a fork and adjust seasonings to taste.  Garnish with cilantro, if desired.

Serves 4

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