Given that it’s one of the world’s predominant food staples, you’d think rice would have its own massive chapter in every cookbook. But no. What you usually get is Spanish rice, saffron rice and jambalaya, maybe a casserole or two if you haven’t updated your library for a couple decades. Foods of All Nations recently had a rice dish demonstration to nudge us along, and included in their repertoire was this slightly sweet coconut basmati—a perfect addition for those who love to make grilled seafood, curry, barbecue or jerk chicken.
Actually, it’s kind of fascinating to note how many cultures offer the coconut-rice combination: South Indian, Thai, Jamaican, Burmese and East African cuisines serve it alongside meat or veggies, though the Wali wa Nazi in Zanzibar is rich and creamy as opposed to Kingston’s dry, fluffy, pigeon pea-speckled concoction. Moreover, it’s a ferociously popular dessert when made with lots of coconut milk and sugar. Vietnam and Cambodia, the Philippines, Cuba, Hawaii and Mexico each has its own take on how to sweeten it up. They’re all pudding-like, with the exception of the Hawaiian haupia, which is similar to gelatin and served in blocks. Truly, a food of all nations.
 The folks at Foods of All Nations sure know how to spice up the usual rice fare—in this case with coconut milk, as well as other goodies. |
Foods of All Nations’ Coconut Basmati Rice
2 cups water
1 1/2 cups canned unsweetened coconut milk
2 tsp. (packed) brown sugar
1 tsp. salt
2 cups basmati rice, well rinsed, drained (about 13 ounces)
1/2 cup sweetened flaked coconut, lightly toasted
Combine two cups water, coconut milk, sugar and salt in a heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.