Garlic Coconut Rice
This rich and creamy garlic coconut rice only requires a few simple ingredients and it is so easy to make! It makes a perfect side dish for curries, tofu, fruit, or is great on it own.
Equipment
- 1 fine mesh sieve
- 1 medium pot
Ingredients
Garlic Coconut Rice
- 1 tbsp coconut oil
- 2 cloves of garlic minced
- 1 cup long grain jasmine rice
- 1 can of coconut milk
- 1 teaspoon sugar
- ½ teaspoon salt
Optional add-ins
- roasted cashews a hefty 1/4 cup
- roasted coconut flakes about 1/4 cup
- cilantro about 1/4 cup
- lime juice from one lime
- mangos or pineapples
Instructions
- Start by measuring out 1 cup of long-grain jasmine rice. Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent the rice from clumping.
- Heat a medium pot over medium-low to medium heat and add 1 tablespoon of coconut oil. Once hot, add 2 minced garlic cloves and cook for about 1 minute until fragrant and golden brown. Be careful not to burn the garlic.
- Add the rinsed rice, 1 can of coconut milk, 1 teaspoon of sugar, and ½ teaspoon of salt to the pot. Stir to combine.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 15 minutes.
- Remove the pot from heat and let it sit, covered, for 10 minutes. After resting, fluff the rice gently with a fork.
- Optional: while the rice is cooking, heat a pan over medium heat and roast your cashews until golden brown. Remove the roasted cashews and add the coconut flakes and remove them from the pan when they are golden brown. Stir the roasted cashews, toasted coconut flakes, and chopped cilantro. Finish with a squeeze of fresh lime juice, mango or pineapples if you have some.