City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Coconut Rice
Jan/Feb 2009
Although the Thai don’t serve coconut rice with their food, Thai restaurants in North America make it and we love it. The recipe is from chef Patrick Dunn, InterCourse Chef Services, who lived in Thailand and teaches Thai cooking classes at The Cookbook Co. Cooks.

1 c. water
1  400 ml can coconut milk
1 ½ c. jasmine rice
¼ c. unsweetened shredded coconut, lightly toasted
¼ c. chopped fresh cilantro (garnish)

Combine water, coconut milk and rice in a medium pot, stirring so everything is combined. Cover and bring to a boil, then turn the heat to low and cook the rice, without stirring, about 20 minutes.

Once the rice has absorbed the liquid, place into a mixing bowl and fluff the rice, using a couple of forks. Add toasted coconut and toss to combine. Serve at once with curries, stir-frys and other Thai dishes. Garnish with cilantro if desired. Serves 2 to 3.

Rice Grains and Pastas