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coconut milk water Jasmine rice salt garlic garlic canola oil green onions cilantro coconut pineapple mango
Viewed: 50 - Published at: 8 years agoIngredients
- 28 ounces coconut milk (not lite!)
- 1/2 cup water
- 2 cups Jasmine rice, rinsed until water runs clear and drained
- 1/2 teaspoon sea salt
- 1 garlic head, cloves separated and peeled
- 1 3" piece of peeled garlic, cut into 3 pieces
- 2 teaspoons canola oil
- 3 green onions
- 1/2 bunch cilantro, washed and dried
- 2 - 3 limes, zest and juice
- 1 cup shredded sweetened coconut, toasted (or unsweetened if you are feeling virtuous)
- 1 1/2 cups pineapple, chopped in 1/2" pieces
- 1 1/2 cups mango, chopped in 1/2" pieces
Method
- Put coconut milk, water, rice and salt in a covered pan. Bring just to a boil and reduce heat to low, cover and cook for 15 minutes. Watch carefully as the coconut milk boils over easily. After 15 minutes, the rice may still appear to be soupy. Give it a stir and it will absorb a lot of the moisture that is in the top of the pan. Put the cover back on and allow to rest off the heat while you finish chopping the rest of the goodies.
- Next, get to chopping your ginger and garlic. Hopefully you are using a food processor. A food processor quickly take the ginger and garlic down to a fine mince. Just remember to pulse. If you are cutting by hand, chop, do not grate the ginger. Grating just turns the ginger into a stringy mess.
- Saute the ginger and garlic in canola oil for 5 minutes until cooked. Stirring frequently taking care not to burn.
- Chop the cilantro and green onion. You can pulse the cilantro a couple times in the food processor if you wish, but I hand chop the green onion because I like the way the green onion rings look when they are hand-chopped.
- In a large serving bowl combine rice, garlic and ginger saute, lime juice, lime zest, green onion, cilantro, toasted coconut and pineapple or mango.
