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Coconut Rice

Coconut Rice

Once the can of coconut milk is opened, transfer the coconut milk to an airtight container; refrigerate up to a week. Or freeze leftovers in an ice-cube tray until solid, pop cubes into a resealable bag, and freeze up to six months. To use, heat on low until liquefied.

Everyday Food, June 2004 http://www.marthastewart.com/337295/coconut-rice
3.22222
Rated
64.4444100(9)9
  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Serves 6

Ingredients

    • 1 slice bacon, finely chopped
    • 2 garlic cloves, minced
    • 1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
    • 1/4 teaspoon dried thyme
    • Coarse salt
    • 3/4 cup canned coconut milk
    • 1 can (15 ounces) red kidney beans, drained
    • 1 cup long-grain white rice
    • 2 scallions, minced

Directions

  1. In a medium saucepan, brown bacon over medium-low heat, stirring often, about 8 minutes. Pour off fat. Add garlic, jalapeno, thyme, and 1 teaspoon salt. Cook until fragrant, about 30 seconds.
  2. Add coconut milk and 1 1/4 cups water; bring to a boil. Stir in beans and rice. Cover; reduce heat, and simmer until rice is tender, about 20 minutes.
  3. Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.

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