Rice, Top & Bottom

Baked Coconut Rice

INGREDIENTS

2 cups (400 g) jasmine rice
1 tablespoon coconut oil (or substitute olive oil)
1/4 cup unsweetened shredded coconut
2 1/2 cups (625 ml) vegetable broth (for a vegetarian version) or chicken broth
1/2 teaspoon salt (adjust to taste)

METHOD

Preheat the oven to 200°C (400°F).

1. Rinse the rice thoroughly in cold water until the water runs clear.

2. In a large ovenproof skillet or baking dish, heat the coconut oil over medium heat.

3. Add the rinsed rice to the skillet and stir to coat the rice with the oil.

4. Toast the shredded coconut in a separate dry pan over medium heat until it turns golden brown. Set it aside.

5. Add the vegetable or chicken broth to the skillet with the rice and stir well.

6. Cover the skillet tightly with foil or a lid and place it in the preheated oven.

7. Bake for approximately 30 minutes or until the rice is tender and the liquid is absorbed. You can check the rice after 25 minutes to ensure it doesn't overcook.

8. Once the rice is cooked, remove it from the oven and let it sit covered for 5 minutes.

9. Fluff the rice with a fork and sprinkle the toasted shredded coconut over the top.

10. Serve the coconut baked rice as a flavorful side dish.

Note: Feel free to adjust the amount of shredded coconut based on your personal preference for coconut flavor. You can also add additional herbs or spices like cilantro or lime zest for added freshness and aroma. Enjoy!

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Steamed Stove Rice

INGREDIENTS

2 cups (400 g) jasmine rice
1 tablespoon olive oil

METHOD

1. Rinse the rice thoroughly in cold water until the water runs clear.

2. In a saucepan with a tight-fitting lid, add the rinsed rice and toss it with the olive oil to ensure the grains are well coated.

3. Pour in 3 cups (750 ml) of water and bring it to a boil over high heat.

4. Once boiling, reduce the heat to medium and simmer for 10 minutes or until almost all the water has been absorbed and small holes appear in the rice (resembling crab holes).

5. Reduce the heat to low.

6. Wrap the lid of the saucepan in a clean tea towel and cover the rice tightly with the lid.

7. Cook the rice gently on low heat for an additional 10 minutes, allowing it to steam until tender.

8. Remove the saucepan from the heat and let the rice sit covered for 5 minutes.

9. Fluff the rice with a fork before serving.

10. Serve the steamed stove rice as a fluffy and delicate side dish.

Note: This recipe can be easily doubled, and any leftovers can be frozen for later use in dishes like fried rice. Feel free to add herbs or spices to enhance the flavor, such as adding a sprig of fresh herbs or a pinch of turmeric or saffron to the water while cooking. Enjoy!