Cook The Book: Coconut Rice With Variations

1. 1

   Preheat a griddle or large saute pan over high heat until very hot. Add the rice, cream, and stock. You want the liquid to cover the rice but not so much that a lot of liquid leaks around the sides of the mound of rice. Sprinkle the coconut on top of the rice, cover, and steam until the rice is warm and the liquid had been absorbed. If there is too much liquid, remove the lid to cook off the excess.

2. 2

   Use half a small package of firm tofu, a handful of frozen peas, and a handful of crushed peanuts. Follow the instructions for Coconut Rice, but add the tofu, peas, and peanuts instead of the coconut.

3. 3

   Use a handful of pistachios and 1/4 cup fresh whole-milk ricotta cheese. Follow the instructions for Coconut Rice, but add the pistachios instead of the coconut and fold in the ricotta when the rice is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.