Growing up with a mother from Key West, Florida, I eat a lot of meals served over rice or with rice as a side dish. Most of my rice recipes are Hispanic based rather than Asian based and I have never cooked with coconut milk or coconut oil. Since I love rice, I decided to try the Splendid Table’s recipe for Coconut Milk Rice Pilaf as a “new thing.”
I usually make rice in a rice cooker but easily follow this recipe and make it in a skillet. First I cook the spices in the coconut oil.
Then you cook the rice for a few minutes until the grains turn white. Following that you add the coconut milk, cover and cook without stirring.
I admit that it is a bit challenging for me not to stir the rice, however, I follow the recipe and the rice cooks perfectly! How easy is that!
This recipe is delicious and the rice turns out very creamy and just slightly sweet. I use the roughly half cup of leftover pilaf in a morning rice cereal recipe from Food 52, My Weekday Morning Rice Pudding. This is a delicious breakfast with blueberries cooked with the rice to a jam type of consistency. Great start to the day!!