Long grain rice, meet coconut.
You two make a power couple.
Rice that’s cooked in half water, half light coconut milk is just the slightest bit coconutty, which can really dress it up. To up that coconut flavor, I stir in unsweetened coconut flakes for a taste of far away islands and sand that burns underfoot. Fresh cilantro helps to brighten it and bumps up the aromatics ten-fold.
This double coconut rice is just fantastic with chicken tikka masala, jerk chicken, and all things Thai.
Make it for friends and family to round out any highly flavorful meal, and they’ll always want to stay for dinner.