BRAZILIAN COCONUT RICE

BRAZILIAN COCONUT RICE image

Categories Side

Yield 10 servings

Number Of Ingredients 8

Previous Next

1 tablespoon butter
1 teaspoon brown sugar
2 teaspoon of kosher salt
2 cups jasmine rice, washed and drained well
1 can of coconut milk
2 cups water
1/2 a cup of chicken broth (hint: this gives the rice a wonderful flavor)
*1/4 cup sweetened coconut flakes (optional)

Steps:

First drain jasmine rice in a strainer for 15 minutes. Place butter in a medium saucepan over medium heat. When butter is melted, add brown sugar and salt and stir until dissolved. Then turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk, chicken broth and water. Stir occasionally to prevent grains from sticking to bottom. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer for 20 minutes. (Remember to stir the rice occasionally or it will stick to the bottom.) Remove saucepan from heat, but do not open lid. Let sit for 10 minutes. If you want to add coconut flakes while the rice is cooking, now toast them on a dry skillet over medium high heat. Stir frequently to avoid burning. Remove the flakes from the skillet as soon as coconut is golden brown, about 2 minutes. Put flakes over the rice.