Coconut Rice

Ingredients

• 1 mature coconut
• 2 cups (390g) rice, (I used Basmati)
• 2 cups (475ml) coconut milk ((homemade or a 14-ounce can))
• 2 cups (475ml) water
• 1-1½ teaspoon (5-8g) salt

Steps

1. 1

   Hit the middle of a coconut hard with the blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver until it splits in two.

2. 2

   Bake it in the oven for about 10 minutes at 375℉ (190℃) to make removing the flesh from the shell easier. Let it cool, then remove the coconut from the shell with a spoon.

3. 3

   Blend coconut in a blender (Blendtec or Vitamix gets the most milk out of a coconut) on high until it reaches a fine puree.

4. 4

   Strain the coconut mixture with cheesecloth. Squeeze tightly to extract all the milk.

5. 5

   Place rice in a saucepan with water. Rinse well and strain.

6. 6

   Add coconut milk, water, and salt. Place the saucepan over high heat and bring to a boil. Stir, lower the heat to a simmer, and then cover the saucepan tightly with the lid. Continue cooking for 15-18 minutes.

7. 7

   Take the saucepan off the heat and let it rest for about 10 minutes, covered. Fluff the rice with a fork and serve.