Coconut Rice

Yes, yes, I know I've referred back to the Chicken Yakitori dish several times in my recent posts (in addition to the actual post) but a lot of working and learning went into it, and since then, several other dishes have been based on the ingredients of that effort.  However, the coconut rice served as a side dish required minimal work in comparison but really completed the meal.  It's flavorful but doesn't require a plethora of ingredients - something I'm sure you'll appreciate.

And hold tight - there's one more recipe from the Chicken Yakitori/coconut rice extravaganza coming soon...

Coconut Rice
1 cup jasmine rice
2 cups coconut milk
1/2 cup brown sugar
1/2 toasted unsweetened coconut flakes
2 tbsp cardamom (or nutmeg and cinnamon)

Preheat oven to 350 degrees.  In a medium saucepan, bring the rice and coconut milk to a boil.  Once boiling, cover and bring to a light simmer.  Cook on the stove for about 40 minutes or until all coconut milk is absorbed.  Meanwhile, toast the coconut flakes in the oven for 5-8 minutes or until lightly browned.

Once the rice is finished, stir in brown sugar, coconut flakes, and cardamom until completely mixed.