Imen Dridi Discover the essence of Michael Symon’s Coconut Rice with jasmine rice, coconut milk, water, sugar, and salt. Infused with pandan or kaffir lime leaves, this easy recipe takes 2 hours, serving 4 with a 40-minute bake for perfect texture.
More Michael Symon Recipe:
💗 Why You’ll Love This Coconut Rice Recipe:
- Sensory Symphony: Pandan or kaffir leaves enchant the rice with a captivating fragrance.
- Textural Mastery: Accurate measurements and a vital resting step ensure flawlessly textured coconut rice.
- Luscious Indulgence: Full-fat or light coconut milk creates a rich, indulgent coconut flavor.
- Effortless Elegance: Straightforward instructions make mastering this coconut rice recipe a breeze.
❓ What Is Michael Symon Coconut Rice Recipe?
Michael Symon’s Coconut Rice is a harmonious blend of jasmine rice, coconut milk, and a choice between pandan or kaffir lime leaves for an Asian flair.
🍚 Michael Symon Coconut Rice Ingredients
Conconut Rice:
- 2 cups jasmin rice
- 400 ml / 14 oz coconut milk , full fat or light
- 1 cup water
- 5 tsp white sugar
- 1/2 tsp cooking / kosher salt
Asian Restaurant Style Flavour-Use One:
- 1 pandan leaves , knotted
- 2 kaffir lime leaves , crushed in hand
Optional Garnish:
- 1 tbsp desiccated coconut , toasted, to garnish
🍛 How To Make Michael Symon Coconut Rice
- Thoroughly rinse the rice until the water runs clear. This ensures removal of excess starch.
- Soak the rinsed rice in water for an hour. Drain it in a colander, allowing it to drain well for 5 minutes.
- Set the oven to 200°C (180°C fan) in preparation for the baking process.
- Place the soaked rice in a 20cm square pan, adding pandan or kaffir if desired.
- In a saucepan, heat coconut milk, water, sugar, and salt until it boils. Stir to dissolve the sugar.
- Quickly pour the hot liquid over the rice, ensuring an even spread. Cover with foil and bake for 40 minutes.
- Once out of the oven, check for liquid absorption (tilt the pan). Let the rice rest, covered, for 15 minutes. This step is crucial, so avoid shortcuts.
- Use a rubber spatula to fluff the rice. Optionally, garnish with toasted coconut for added flavor and texture.
💭 Recipe Tips:
- Achieve the perfect texture by meticulously measuring both rice and liquid.
- Elevate the dish’s aroma by experimenting with pandan or kaffir leaves.
- Optimal texture is achieved by not overlooking the vital resting period post-baking.
- Add a delightful finishing touch with toasted coconut, adjusting the quantity to personal preference.
🍤 What To Serve With Coconut Rice?
Pair coconut rice with grilled chicken, coconut curry, or tropical salsa for a delightful meal explore options like shrimp stir-fry, mango chutney, and roasted vegetables to enhance the flavors.
🎚 How To Store Leftovers Coconut Rice?
- In the fridge: Store Leftovers Coconut Rice in an airtight container in the refrigerator for up to 3 days.
- In the freezer: Leftovers Coconut Rice can be frozen in a freezer-safe container for up to 1 month.
🥵 How To Reheat Leftovers Coconut Rice?
- In the oven: Place leftover coconut rice in an oven-safe dish, cover it with foil, and reheat for 7 minutesat at 350°F.
- In the microwave: Place leftover coconut rice in a microwave-safe dish,cover it, and microwave for 2 minutes.
- On the stove: Reheat leftover coconut rice in a saucepan over low heat for 1 minutes.
FAQ’S
Can I Use Coconut Water Instead Of Coconut Milk?
It’s recommended to use coconut milk for the intended rich and indulgent flavor. Coconut water may alter the taste and texture.
Can I Add Other Spices To Enhance The Flavor?
While the recipe is designed for simplicity, experimenting with spices is possible. Start with small quantities to maintain balance.
Can I Use Frozen Jasmine Rice For Coconut Rice?
Fresh or thawed jasmine rice is recommended for optimal results. Frozen rice may impact the texture and flavor.
Why Does My Coconut Rice Come Out Mushy?
Mushy coconut rice can result from over-soaking or insufficient draining. Ensure proper rinsing, soaking, and draining for optimal texture.
More Michael Symon Recipe:
Michael Symon Coconut Rice Nutrition Facts:
- Calories: 313
- Total Fat: 8.4g
- Saturated Fat: 7.2g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 401mg
- Total Carbohydrates: 54g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 5.1g
- Calcium: 11mg
- Iron: 1.8mg
- Potassium: 133.6mg
Michael Symon Coconut Rice
Description
Discover the essence of Michael Symon’s Coconut Rice with jasmine rice, coconut milk, water, sugar, and salt. Infused with pandan or kaffir lime leaves, this easy recipe takes 2 hours, serving 4 with a 40-minute bake for perfect texture.
Ingredients
Conconut Rice:
Asian Restaurant Style Flavour-Use One:
Optional Garnish:
Instructions
- Thoroughly rinse the rice until the water runs clear. This ensures removal of excess starch.
- Set the oven to 200°C (180°C fan) in preparation for the baking process.
- Place the soaked rice in a 20cm square pan, adding pandan or kaffir if desired.
- In a saucepan, heat coconut milk, water, sugar, and salt until it boils. Stir to dissolve the sugar.
- Quickly pour the hot liquid over the rice, ensuring an even spread. Cover with foil and bake for 40 minutes.
- Once out of the oven, check for liquid absorption (tilt the pan). Let the rice rest, covered, for 15 minutes. This step is crucial, so avoid shortcuts.
- Use a rubber spatula to fluff the rice. Optionally, garnish with toasted coconut for added flavor and texture.
Notes
- Achieve the perfect texture by meticulously measuring both rice and liquid.
Elevate the dish’s aroma by experimenting with pandan or kaffir leaves.
Optimal texture is achieved by not overlooking the vital resting period post-baking.
Add a delightful finishing touch with toasted coconut, adjusting the quantity to personal preference.
