COCONUT RICE
1 cup long grain rice
1 1/4 cups coconut water
1 teaspoon salt
1 tablespoon olive oil or butter
1/2 cup unsweetened coconut milk
1/3 cup unsweetened coconut flakes
Put rice in a colander and rinse under running water until the water is clear. Put rice into a heavy pot, add coconut water, salt and oil/butter and bring to a boil.
The moment the rice comes to a boil, add the coconut milk, cover tightly, and turn the heat down to a simmer. Cook without disturbing for 15-20 minutes.
Uncover, add the coconut flakes, fluff with a fork, and taste the rice for doneness. It should be firm but not underdone. (If you think it needs more cooking time, sprinkle with a little water and continue cooking for 3-5 minutes.)
After fluffing the rice turn the heat off, cover again and allow to rest for 10 minutes over the hot burner. Fluff again before serving.
Serves 4-6
Source: Havana Salsa by Viviana Carballo
1 cup long grain rice
1 1/4 cups coconut water
1 teaspoon salt
1 tablespoon olive oil or butter
1/2 cup unsweetened coconut milk
1/3 cup unsweetened coconut flakes
Put rice in a colander and rinse under running water until the water is clear. Put rice into a heavy pot, add coconut water, salt and oil/butter and bring to a boil.
The moment the rice comes to a boil, add the coconut milk, cover tightly, and turn the heat down to a simmer. Cook without disturbing for 15-20 minutes.
Uncover, add the coconut flakes, fluff with a fork, and taste the rice for doneness. It should be firm but not underdone. (If you think it needs more cooking time, sprinkle with a little water and continue cooking for 3-5 minutes.)
After fluffing the rice turn the heat off, cover again and allow to rest for 10 minutes over the hot burner. Fluff again before serving.
Serves 4-6
Source: Havana Salsa by Viviana Carballo
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