Coconut Garlic Rice
Chef Trent Blodgett
This rice has the added texture and flavor of fried garlic to give it a tasty crunch. If you have a rice cooker, feel free to use that. You can cook the rice the day before and sauté with the garlic to reheat before serving. If you prefer brown Jasmine rice, you will have to adjust your ingredients, upping the water to 1.5 cups, and the garlic to 8 cloves. Brown rice has a stronger flavor and so adjust up the salt levels (to taste) as well.
- 1 cup water
- 1.5 cups coconut milk
- 2 cups Jasmine rice, rinsed
- A few good pinches of salt
- 14–16 cloves of garlic, minced
- .5 cup neutral high temperature oil, such as corn, soybean, peanut or sesame oil
- Preheat oven to 350ºF
- In medium sauté pan, add oil and garlic and turn heat to medium low.
- Stir gently while garlic browns, 2–3 minutes. Remove from heat if browning too quickly. Use spider to skim the garlic from the oil and spread onto paper towels. Remove pan from heat and set to the side.
- In 4-qt saucepan, heat a few tablespoons of the garlic infused oil over medium heat, add rinsed rice and coat evenly. Sauté for 2–3 minutes.
- Add coconut milk, water, and a bit of salt (you can always add more salt later).
- Bring rice mixture to a boil, remove from heat, add lid and place in oven for 20 minutes.
- Remove from oven and let rest for 10 minutes (don’t remove lid).
- Remove lid, stir in garlic, adjust salt, and serve immediately. Spice Tribe Collected stories, recipes and more from the Spice Tribe team Follow