Or, as I affectionately call it ... "gnarly bat". Thanks to Sean Burke for contributing the recipe.
Combine rice and coconut milk in medium saucepan over high heat. Bring to a boil. Reduce heat to medium and cook rice, partially covered, until most of liquid has evaporated and surface of rice is covered with steamy holes, about 10 minutes. Cover pot tightly and reduce heat to lowest point. Steam rice 10 minutes or until rice is fully cooked and remaining liquid is fully absorbed into rice. Turn off heat and let rice stand 5 minutes. Uncover, fluff rice with fork and fold in grated coconut.
- 1 1/2 cups long-grain rice
- 3 cups coconut milk
- 1/2 cup grated coconut
YIELD: Makes 8 servings.
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Chuck Taggart (e-mail chuck)