If you have ever been to a Thai restaurant you might have seen and probably even tried coconut rice.
I tried it a couple of years ago in a Thai restaurant here in Bristol and it was love at the first bite!
There's a fun fact though: apparently, in Thailand coconut rice doesn't exist and it's a Western thing.
In doubt, I would still give it a go!
INGREDIENTS for the rice:
250g short-grain rice
330ml cold water
4-5 tbsp light coconut milk
Salt to taste
INGREDIENTS for the veggie side:
Broccoli florets (or veggies of your choice)
Soy sauce to taste
1 garlic clove
1 tsp fresh ginger
Rinse the rice under running cold water. Drain and repeat until the water runs clear, then soak it in cold water for 15-30 minutes before draining it again. Soaking allows the rice to absorb water right to the centre of each grain for even cooking.
Place the rice in a pot, add 330ml of cold water, a pinch of salt and bring to a boil. Then simmer over low heat for 10 minutes with the lid on. Turn off the heat and leave to stand for 10 more minutes still covered. Remove the lid, add about 4-5 tbsp of coconut milk and stir well, leaving it to rest for a little longer.
Meanwhile prepare your preferred veggies by simply stir-frying them for few minutes with oil, soy sauce and diced ginger and garlic.
Garnish with fresh parsley and sesame seeds.