Coconut Rice

Why do you have a tablespoon of sugar in this recipe? And also in the pate brisée recipe? There's no need for sugar in either. Seems to be an American thing. I always cut the sugar in any American recipe by a third to suit my European taste, and I've met Asians who cut it by half.

I made this as though it were a risotto, using arborio rice, gradually adding coconut cream from Trader Joe's as though it were wine. And I added some unsweetened shredded coconut as well. Loved it. I'll always make it this way henceforth!

toast one heaping cup of rice in 1-2T of butter/oil and any spices i want for 4mins then use the same measuring cup to add 2c of liquid. for coconut rice i use full fat coconut milk and just pour the can into the measuring cup, and whatever space is left in the second cup i fill with water or chicken stock. add salt, bring to boil, lower to simmer, cover and let go for 15mins. then turn off heat and let sit for 15mins more. fluff and add fresh herbs if you like. (i like cilantro and lime juice.)

This is true. I make Caribbean style coconut rice with pigeon peas and never once have I added sugar. Also, in American cooking, sweet potatoes are always sweetened with sugar. Sweet potatoes are already sweet. They taste so much more balanced when cooked in a savory style, as opposed to adding more sweetness.

White rice has a residue of powdered rice starch left on it in the polishing process when the husk is removed. If left on, it acts like a flour and can make a goopy texture. Rice is thoroughly rinsed to remove this starch and to give a better texture.

Nice recipe, though it must be a typo not to mention the 3/4 cp water up front. I made it in a Instant Pot: everything goes into the pot at high pressure for 4 mins, 10 mins stay warm, then release pressure and fluff.

I made this in a rice cooker with the same exact proportions. Tasted great!

Trader Joe’s coconut milk is the best. Much better than most of the brands in Asian stores.

Before adding the milk, melt some coconut oil in the pot and stir in the rice to coat it for a less sticky rice.

It is the conceit of recipe writers that water is not to be listed as an ingredient. There are a few writers who include it lately, but go through cookbook after cookbook and recipe after recipe and you will find that water, even when added in copious quantities, is not listed. The most hilarious example, of course, are soup recipes, where everything is listed except that 8 cups of water you need to make it a soup.

toast one heaping cup of rice in 1-2T of butter/oil and any spices i want for 4mins then use the same measuring cup to add 2c of liquid. for coconut rice i use full fat coconut milk and just pour the can into the measuring cup, and whatever space is left in the second cup i fill with water or chicken stock. add salt, bring to boil, lower to simmer, cover and let go for 15mins. then turn off heat and let sit for 15mins more. fluff and add fresh herbs if you like. (i like cilantro and lime juice.)

Served with quick pickled red Thai chillies and radishes, as well as a grilled tofu marinated overnight in lime juice, cilantro, lime leaves, lemongrass, basil, garlic, chillies, and green onions.

Anyone tried making it in a rice cooker?

Has anyone tried making this without the sugar? Does it still taste okay? When possible, I avoid adding sugar to my recipes.

1. Do not rinse rice. 2. Add more water. 3. Cook longer than it says. 4. Try adding coconut milk near the end. It is delicious, but takes longer to cook.