Coconut Rice

This is a nice recipe for a rice side dish or to use in other recipes, such as stuffed peppers. While it calls for a jalapeno pepper, don’t freak out; if you remove the stem, vein, and seeds, the pepper is not all that hot.

Ingredients

• 2 cups Long-grain rice
• 14 oz Sweetened coconut milk
• 14 oz Water
• 2 TBL Olive oil
• 4 Garlic cloves – minced
• 1 Jalapeno pepper – seeded and diced
• 0.5 Shallot – diced
• 1.5 tsp Kosher salt

Process

1. Mise en Place – measure and prepare your ingredients prior to starting.
2. Heat med sized pot on med-high heat.
3. Add oil and let warm.
4. Add shallot and rice and cook until rice is toasted (~2 mins).
5. Add coconut milk, water, jalapeno and salt.
6. Bring to a boil and then reduce heat to low.
7. Simmer covered for ~17 mins or until liquid is absorbed.
8. Remove from heat and let set for ~5 mins.
9. Fluff with a fork