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.
Combine rice with water, coconut milk, and salt in a small pot set over high heat. Bring the liquid to a boil, stir, and turn the heat down to low. Cover and allow the rice to cook for 20 minutes.
At this point, most of the liquid should have been absorbed by the rice; check by stirring gently with a fork. Remove the pot from the heat, stir in the shredded coconut, and let stand, covered, for another 10 minutes. Fluff with fork and serve with fresh minced cilantro.