This simple coconut rice recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook, pairs well with Asian dishes such as Ginger-Scallion Chicken.
The Martha Stewart Show
- 2 cups long-grain white rice
- 1/2 teaspoon coarse salt
- 3 cups coconut water
- Place rice and salt in a medium saucepan. Add coconut water and briefly stir just to distribute evenly. Do not overstir as starches will release and rice will be gummy.
- Bring rice to a rolling boil over high heat. Reduce heat to low and cover saucepan. Cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, until ready to serve, up to 30 minutes. Fluff with a fork just before serving.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.