The perfect partner to any protein.
Crispy Coconut Rice with Green Onion
Chef Stephanie Banyas
15 minutes
45 minutes
Southeast Asian
Side Dishes
The perfect partner to any protein.
Ingredients
2 cups jasmine or basmati rice
1 cup unsweetened coconut mix, stirred well
2 cups cold water
2 tsp kosher salt
¼ teaspoon freshly-ground black pepper
2 large green onions, dark green and pale green parts, thinly sliced
- Canola oil
Directions
Rinse rice well, and drain.
Combine coconut milk, water, salt and pepper in a medium saucepan. Stir in rice, bring to a boil, reduce heat to medium low and cover the pot.
Cook until rice is tender and liquid is absorbed, ~20 minutes. Remove from the heat, let sit 10 minutes with the lid on then fluff with a fork. (At this point, you can fold in the green onions and eat as-is.)
For crispy rice, spread the cooked rice onto a sheet pan in an even layer and let cool at room temperature for 15 minutes. Transfer to the refrigerator and chill for 4-24 hours.
Heat ¼ cup of oil in a large nonstick saute pan over high heat until the oil begins to shimmer.
Add the rice to the pan and press into an even layer using a spatula and do not touch until the bottom begins to turn golden brown, about 5 minutes.
Season top with salt and pepper. Sprinkle onion over top and stir to combine. Serve hot!