This may look like plain old white rice, but as the saying goes, looks are deceiving. For my money, this is the best rice dish on the planet. But then again, I love coconut milk.
The recipe comes from Suzanne Goin who owns 3 fine dining restaurants in LA; Lucques. A.O.C and Tavern. I discovered her coconut recipe in an article in Food & Wine. The article had a complete Bali menu by Goin and I made it a few weeks ago with great success.
Deciding what to serve friends who are fabulous cooks is always a challenge. I decided Goin’s menu of grilled pork tenderloin with a piquant, highly aromatic condiment called sambal would meet the challenge. The spicy entree was cooled with coconut rice and crisp strips of bok choy.
My friends were watching me steam jasmine rice, when one chimed in that she cooked her rice right in the coconut milk. “I used to make it that way,” I explained, “but I like this method better.” I could read the scepticism in their eyes, but one taste and they were asking for the recipe.
Most coconut rice is mushy. The grains are starchy and stick together. But that doesn’t happen with this method. Each grain is distinct and separate. Take my word for it. There is no better coconut rice.
First you soak the rice for 6 hours. So what? You don’t need to stand over it. Then you rinse the rice until the water runs clear. This takes less than a minute. Now comes the fun part. You need to steam the rice. I bought a steamer from an Asian market near my house. Line the steamer with cheesecloth and pour the rice into it. Put it over boiling water that is about 2-inches from the bottom of the steamer. I’m not clear on how you can tell. I mark the outside of the pan where the water is, add the steamer basket and guess that it is 2-inches away. It probably never is, but it comes out perfectly every time anyway Steam on medium low for 45 minutes. Then taste. It should taste slightly crunchy. in other words, al dente, almost done. Pour the rice through a strainer and clean the pot. Return the rice to the pot and spread it out.
In a separate pot, heat the can of coconut milk with the sugar until the sugar is dissolved. Pour it over the rice. Cover, wait 10 minutes and serve the most decadent, delicious coconut rice you’ve ever tasted.
World’s Best Coconut Rice
2 cups jasmine rice
1 can (13.5 oz.) unsweetened coconut milk
1/4 cup sugar
1.In a bowl, cover the rice with water by at least 2 inches and let soak for 6 hours. Drain and rinse 3 times, until the water runs clear.
2.Bring a pot of water to a boil. Line a vegetable steamer insert with a double layer of cheesecloth. Evenly spread the rice on the cheesecloth. Set the steamer 2 inches over the boiling water. Cover and steam the rice until almost tender, 45 minutes. Remove the steamer from the pot and drain. Wash and dry the pot and spread the rice evenly in the pot.
To prepare ahead: This can be done several hours ahead. Cover and hold at room temperature.
3. In a saucepan, cook the coconut milk and sugar over moderate heat, stirring, until the sugar is dissolved. Pour the hot coconut mixture evenly over the rice; do no stir. Cover and let stand for 10 minutes. Stir and season with salt.
To Make Ahead: Although the rice is best served when freshly made, it can be refrigerated for up to 2 days and reheated.
Makes 6 to 8 servings.
