Coconut Rice is a traditional Cocos Islands recipe for a classic accompaniment of aromatic rice cooked in coconut milk with garlic that's finished with a topping of toasted grated coconut. The full recipe is presented here and I hope you enjoy this classic Cocos Islands version of: Coconut Rice.
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Taro is the natural staple of Kiribati, like much of the Oceanian islands. However, rice is now imported and has become something of a staple.
Coconut rice is also common across the pacific and you will find prepared in many places all the way from Papua New Guinea through to Hawaii.
Ingredients:
1 garlic clove, finely minced
200g rice (aromatic jasmine rice is good)
250ml coconut milk
375ml of water
50g of grated coconut
Salt, to taste
oil for frying
Method:
Place a saucepan over medium heat. Add a glug of oil and use to fry the garlic for about 90 seconds, or until aromatic.
Add the rice and stir to coat in the oil then stir fry-for a minute.
Pour in the coconut milk and the water then season to taste with salt. Increase the heat to high and bring the ingredients to a boil. Now reduce the heat to a minimum and simmer gently for 20 minutes, or until the rice is tender (cooking times will vary depending on the type and hardness of the rice used).
Cover the pan and let the rice steam for about 10 minutes.
In the meantime, toast the grated coconut. You don't need any oil for this as the coconut will release its own oil. Place the coconut in a pan over m low heat and cook, stirring with a wooden spoon until the rice turns a golden brown. At this point take off the heat and set aside until the rice is ready.
Turn the coconut rice into a warmed serving dish, garnish with the toasted coconut and serve.
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