It’s that moment, that recipe you’ve all been waiting for…the one that is going to put your ass on the cover of SI’s swimsuit issue. I present to you, Ms. Teigan’s Sweet and Salty Coconut Rice. This recipe has wowed even the haterest of coconut haters. Stir fries have come near and far for the perfect balance of a sweet and salty base. And I must say, as someone who requires a bite of something sweet after a meal, this satisfies that craving for me.
Now, Ms. Teigan claims that full-fat milk should be used. As an up and coming model, I have made this twice now with the low-fat version and assure you that its pimp game is still very delicious. Ms. Teigan also claims that you should toast coconut and use as a garnish. In the interest of the SI cover, I say you can skip this step. It doesn’t add too much. But, because I love you, few and far between blog readers, I made it for you anyway. I want you to feel pretty.
Sweet and Salty Coconut Rice
Makes 6ish hefty servings
- 1.5 c. Jasmine rice, rinsed and drained
- 1 can of low-fat coconut milk
- 1 empty coconut milk can of water
- 1.5 tsp. kosher salt
- 1/4 c. sugar
- 1/2 c. shredded coconut for garnish, if using
- Heat a non-stick pan over medium-low heat. Add the shredded coconut and stir often, until a light brown color is achieved. Remove coconut to an unwarmed plate, so it does not burn and set aside.
- Combine rice, coconut milk, water, salt, and sugar together in a pot.
- Bring to a boil over high heat. Then, give things a stir, scraping any rice from the bottom of the pan.
- Place top back on pot and turn temperature down to a very low simmer.
- Cook about 20 minutes, until rice is cooked.
- Remove lid to fluff with a fork.
- Place lid back on pot and allow to sit for another 5 minutes.
- Top with shredded coconut, if desired.
The next day, be sure to eat cold chunks of the leftover rice with your fingers. It’s the super model way.