Creamy Coconut Rice
If you’ve been following my blog for a while, maybe you’ve noticed that I LOVE rice! If I was going to be stranded on an island (and didn’t care about gaining weight) rice would easily be my food of choice. Luckily, you don’t have to be stranded on an island to enjoy this creamy and satisfying coconut rice.
The Origins of Coconut Rice
Although most Assyrians will argue that they were the first ones to make baklava, dolma, hareesa, and even beer, they don’t claim coconut rice as their own. No, the credit most likely goes to places like India, Thailand, and Africa. But no matter who was the first to combine these two ingredients, rice and coconut milk, I’m just grateful that they did. The countries mentioned, and many others, all have their own version of coconut rice. Some add onions, garlic, and raisins. While others mix in tomato paste, for a totally different taste. Puerto Rican’s serve it as a dessert, sweetened with sugar, shredded coconut, vanilla, and rum. Can you say YUM?
My Take on Coconut Rice
This creamy coconut rice recipe has twists and turns of it’s own. To add a Middle Eastern twist, I’ve included some of my favorite spices like cardamom, cinnamon, and ginger. I prefer to use jasmine rice in this recipe, it just seems to turn out perfectly every time. I’m also partial to recipes that intertwine both sweet and spicy flavors. To accomplish this, I cook the rice with a few spicy chilis mixed in, and top it with sweet raisins. If you want to take it to the next level, add toasted nuts along with the raisins. Not sure what to serve this rice with? Try serving it with barbecued sumac chicken.