Description
This crispy coconut rice with scallions is a delightful side dish that combines the creamy richness of coconut milk with the freshness of scallions.
Ingredients
Scale
- ½ cup thinly sliced scallions
- 2 cups Carolina long-grain rice
- 2 teaspoons salt
- ¼ teaspoon pepper
- ¼ cup canola oil
- 1 cup full-fat, unsweetened, canned coconut milk
- 1 cup water
Instructions
- In a medium saucepan, combine the coconut milk, 2 teaspoons of salt, ¼ teaspoon of pepper, and 1 cup of water. Bring the mixture to a boil over high heat.
- Once boiling, stir in the rice and allow it to return to a boil.
- Lower the heat to medium-low, cover the saucepan, and cook for approximately 18 minutes, or until the liquid is fully absorbed and the rice is tender.
- Once cooked, remove the pan from the heat and simply cover the baking sheet with plastic wrap and refrigerate.
- When ready to cook, mix the rice with the chopped scallions in a large bowl.
- Heat oil in a large cast-iron or nonstick skillet over high heat until it begins to shimmer.
- Add the rice to the pan, and using a sturdy metal spatula, press the rice down firmly into an even layer.
- Let it cook undisturbed until the bottom turns golden brown and crispy, around 5 minutes, but start checking at 4 minutes to avoid burning.
- Flip the rice, press it down again, and cook until the other side is golden and crispy, another 5 minutes.
- Once done, transfer the rice to a serving platter, garnish with additional scallions, and enjoy.
Notes
- This rice can be made ahead of time and stored in the refrigerator for easy meal prep.
- Adjust the amount of salt and pepper according to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg