Hi, I’m Dionna and I’m a rice addict. Empty calories, empty calories, empty calories. I don’t care though. This isn’t even (gasp!) brown rice, but again, I don’t care. Sometimes I just need pillowy, starchy, jasmine white rice seasoned to my liking. And this coconut rice hit. the. spot.
You know that thick coconut milk that comes from a can? Yeah, I didn’t use that for this recipe. It reminds me of sweet condensed milk and I’m not really into that. Sorry coconut milk from a can, I’m just not that into you.
You know the coconut milk that comes in a box and is near the soy and almond milk at the grocery store? Yeah, that’s more my style (I love it in cereal!) so I used that. Now, don’t expect a burst of overpowering coconut flavor in your mouth with this rice. It’s subtle and sneaks onto your taste buds here and there with each bite. But I prefer it that way. Oh and can I just say I felt so hydrated after eating this? Ok, I didn’t really, but I’m pretty sure it has to be somewhat hydrating because that’s the whole hype over coconut water right? But this is coconut milk. Does that matter?
Feel free to top this rice with whatever herbs or spices you’d like to give it that extra oomph. I topped mine with chopped cilantro and a dash or so of marash pepper that was given to me by Suzanne Drexhage, the owner of Bartavelle Coffee & Wine Bar in Berkeley. She told me that marash pepper is pretty impossible to find in the Bay Area, and that she gets hers from a friend in New York. So I’m pretty much hoarding the little bit I have left because I’m sadly not heading to New York anytime soon. It’s SO tasty sprinkled over hard boiled eggs, avocado toast, and marcona almonds. Side note: If you’re reading this and live in New York and want to ship me some marash pepper I won’t stop you.
Sorry that was a lot of information about a spice you probably don’t care about. I almost forgot! I’m doing my very first giveaway in this post. I’m giving away a hard copy of the book “Blog, INC.: Blogging for Passion, Profit, and to Create Community” by Joy Deangdeelert Cho.
This book has taught me so much about blogging and served as a big inspiration to me when it came to revamping my food blog. So if you’re a new (or even seasoned) blogger, and want a wealth of information enter to win! Just simply leave a comment on this post about what blog you’ve started (or have always wanted to start). I will randomly choose a winner on Wednesday, March 13th (my birthday!). Good luck, and have a great weekend!
- 1 cup jasmine rice
- 2 cups coconut milk (from the box, not the can)
- spices and herbs of your choice
- In a saucepan, pour in two cups of the coconut milk.
- Add the rice.
- Bring to a boil, then lower heat to a simmer and cover with a lid. Allow rice to cook for 25-30 minutes depending on the instructions on the package.
- When rice is cooked and there is no liquid left in the pan, take off the lid and fluff with a fork.
- Allow rice to sit for 3 or 4 minutes. Top with your favorite herbs and spices