Nothing tastes better than creamy coconut rice with curry of choice.
Use Basmati, jasmine, or any long-grain brown or white rice for flakier rice.
Using short-grain rice will most likely be too sticky and mushy.
Ingredients
- 2 cups rice, Basmati, washed
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-15 oz. can of coconut milk
- 2 cups of water
- ¼ teaspoon Cayenne pepper, (optional)
- salt, to taste
Preparation
Step 1: Heat oil in a large sufuria on medium-high, then cook onion and garlic until soft about 3 minutes.
Step 2: Add rice and stir until rice is fully coated then add in coconut milk, cayenne pepper, and salt
Step 3: Bring to boil, cover, and reduce to simmer on low for 40 minutes or until rice is tender.
Step 4: Remove from heat and keep covered for about 10 minutes.
Fluff with a fork, serve hot with chicken or beef stew or choice, and enjoy
