One of the things on my ever-expanding bucket list was to live in another country. An opportunity arose after college to finish my degree at a university in Australia, and before I knew it, my bags were packed and I was en route to the Gold Coast. While living there, I would frequently walk over to a Thai restaurant that was conveniently located a few minutes away from my apartment. Along with my Pad Thai I would order a side of Coconut Rice, and it was delicious! Although it’s widely available, I had actually never had it before. I was addicted to the sweet,sticky concoction. Luckily, my roommate had a great recipe for how to make Coconut Rice, and I’ve been making it ever since. I still have the original recipe he wrote for me on lined paper, safely tucked away in-between the sheets of my cookbook.
In addition to Thai food, this sweet rice pairs nicely with spicy foods, and curries. It’s the perfect antidote after a spicy bite. I’ve even heard of people serving Coconut Rice as a dessert with pineapple; that’s next on my list to try!
- 1 1/2 cups of water
- 1 can of coconut cream (I’ve used coconut water as well, and it still tastes great)
- 1 cup of long grain white rice (Jasmine would work well too)
- 1 tbsp of sugar
- 1 tsp of salt