Crispy Coconut Rice With Cilantro and Scallions
Nothing screams “summer” quite as loud as coconut does. This coconut rice recipe just might be the perfect recipe idea you didn’t know you were looking for! Nothing beats a perfectly cooked rice, loaded with depths of flavor. This is our new go to side dish. Imagine digging into fluffy rice, with a backdrop of coconut, getting little crispy bites, and the added fresh crunch of scallions with a hint of cilantro. YUM!
Today we’re going to teach you how to make this perfect coconut rice, with cilantro and scallions, crisped up in sesame oil.
Ingredients
1 Cups Long Grain Rice
1 Cup Full-Fat Coconut Milk in a Can
1 Cup Filtered Water
1/2 Tsp Sea Salt
1/2 Cup Scallions Sliced Thin
1/8 Cup Fresh Cilantro Chopped
4 Tbsp Sesame Oil
Directions
Combine coconut milk, water, and salt in a sauce pan and bring to a light boil.
Once boiling, stir in the rice, mix well, and reduce heat to low.
Cover the pot, and let cook until the water is gone and the rice is tender (should take around 17-19 minutes).
Remove pot from the heat but leave it covered for five minutes.
Pour rice into a large glass baking dish (or any container that it can cool in) and place in the fridge for 10 minutes. Once it’s cooled down, add in 3/4 of your scallions and mix them up with the rice.
Heat your sesame oil in a large sauté pan over medium-high heat. Once hot, add in the rice and scallion mixture.
Press the rice down firmly into the pan, the top should be flat and smooth.
Let the rice cook this way for about 5 minutes. Lift up a little bit of the rice periodically to check for doneness, we want it to be a light golden brown color.
Do your best to flip the rice over, so that the cooked side is all up. (The best way to do this is use a spatula and flip big chunks at a time).
Then cook the other side for about 4 minutes or till right color.
Remove rice from pan into a large bowl or serving dish. Mix in the cilantro and the remaining scallions, and fluff them all together.