A different type of coconut rice, one that is made fairly sweet but served with savory (even spicy) foods, like Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce (page 414). You can add about 1/3 cup raisins or corn or thinly sliced and lightly browned ripe plantains (page 472) or even a bit of cinnamon.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the coconut milk and sugar in a medium saucepan over medium heat. Bring to a boil, stirring frequently, and cook until the mixture darkens in color, 5 to 10 minutes. Add the rice and salt, then cover; adjust the heat so the mixture simmers gently.
Step 2
Cook until all the liquid is absorbed, 15 to 20 minutes; let stand for about 10 minutes before serving. During that time, if you like, toast the coconut in a dry skillet, shaking occasionally, until lightly browned. Stir into the rice just before serving.
