When I was cooking my fish tacos I tried to think of something different to make for the side dish. Once I saw coconut milk in the pantry along with rice I knew what I was going to do! I made this creamy coconut rice to serve along side my fish tacos with pineapple salsa.
Dang Foods came out with these toasted coconut chips and I bought the Caramel Sea Salt. I topped my rice with these chips for a little crunch and sweetness. They are great/ healthier alternative to eat for a snack when craving something sweet! Here is the recipe break down:
2 cups of Jasmine Rice
2 cups of water , slowly added
2 Tablespoons of sugar
1 teaspoon of salt
1 can of coconut cream / milk ( milk only 1/2 cup)
I took one can of coconut milk and used all the cream on top along with half the milk in can into a pan with rice. I used jasmine rice for this combination. I also added 2 tablespoons of white sugar and 1 teaspoon of salt. I allowed all of the ingredients minus the water to come to a boil together and then reduced heat and started to add the water to the rice. Cook on Medium heat. I added 2 cups of water to the rice mixture- add the water slowly over time, so I would add only 1/2 cup of water and stir, and so on until I had added 2 cups of water. Then I allowed the rice to bowl all together for 30 – 40 minutes. Serve and top with some dang chips 🙂
Thats Marla Tip: What do I always tell everyone who cooks?! Taste as you go! Taste as you are cooking the rice! If you need to add more water to keep cooking it until rice is tender, do so! Add a little at a time! Always cook rice slow- medium heat. Never rush rice on high or more than likely you will burn it.