Are you looking for a different take on rice? Something with a little more of a summer feel, a fresh palette cleanser, with a subtle salty sweet coconut flavor. The rice is blended with a coconut sauce, and then crisped up in a skillet, for a few minutes. Gives the rice a beautiful crunch. This rice dish pairs perfectly with my Chinese Five Spice Pork Chops https://tfwohmyinc.com/2021/04/12/chinese-five-spice-pork-chops/. The coconut in this rice dish, complements the beautiful aroma of the Chinese Five Spice. This is the perfect balance of spice, salty, sweet and crunch. I hope when you make these dishes, you pair them together like I have.
Prep/Cook Time – 60 mins or less
• 2 Cups Basmati rice (6 Cups of Cooked rice)
• 3 cups of cold water
• Pinch of Kosher Salt
• 1 Tbsp Unsalted Butter
• 2 large Green Onions thinly chopped, dark green parts, set aside for garnish about 1/2 Tbsp worth
• 1 Tbsp Sesame Oil
• 2 Tbsp of just the cream part of a can of Coconut Milk (Try really hard, not to get the water from the coconut milk)
• 1 Tbsp packed Brown Sugar
• 1 Tbsp of Liquid Aminos Soy Sauce (use 1/2 Tbsp of regular Soy Sauce)
• Zest of 1 Lime
• Juice of 1 Lime
• 1/2 Tbsp of Sambal Oelek (Asian chili sauce)
1) In a sauce pan, add the rice, water, salt and butter, bring to a rapid boil. Once your boiling turn heat to low and place lid on, cook for 20mins. Once Rice is cooked, remove from heat and place in a bowl to let cookZ spread the rice around in the bowl so the steam can escape. Let cool for about 30mins.
2) While rice is cooling, chop up the green onion and set the dark green ends to the side for garnish. In a bowl combined coconut, brown sugar, soy sauce, lime zest and juice along with the Sambal. Whisk all together so it forms a thick liquid.
3) Heat a medium to large none stick skillet over Medium High heat. Add the Sesame Oil, once the oil has heated had the green onions except 1/2 tbsp that is reserved. Sauté the onions, until wilted and fragrant. Now add half the sauce to the pan to heat up, for about 10 seconds and stir into the onion. Now add the rice mix up breaking the rice down from clumps. Add the rest of the sauce and make sure all is well combine. Spread the rice out and up the sides of the sauté pan. Let sit over medium high, so the rice can crisp up, this will take about 6-10 mins. Lift up the edges, so you can see if it has crisped to your crummy level. Once rice has crisped up, turn of heat and stir it gently releasing from the bottom of the pan. Place in a dish, and sprinkle with the extra green onions for garnish. ENJOY!