Coconut Rice

This is the first time I have made coconut rice, and I was impressed. Every time I go to our local Thai restaurant, I make sure the waitress loads up my plate with this delicious rice. Their rice is thick, flavoursome and soft. I tried to recreate this today, and managed to eat nearly the whole serve (mind you, this serves 2 people) myself... I hope you all enjoy this recipe as much as I did.

Serves 2
 
Ingredients:
2 x 165ml cans of lite coconut cream.
5 x cups of water.
1 x cup of medium grain white rice.

Empty the coconut cream and water into a large saucepan, and place on a high heat. I used lite coconut cream, but depending on your preference you could use regular which would create a stronger flavour. While the liquid is boiling, run the rice in a sieve under a tap until the water runs clear. When the liquid is at boiling point, throw the rice into the saucepan and lower the heat until it is simmering.

Simmer the rice for around 14 minutes or until the rice cooked properly. Keep stirring to avoid the rice sticking to the bottom of the pan.

When the rice is cooked, put the rice through the sieve and keep the excess liquid. Serve out the rice, and drizzle a little bit of the excess boiled water and cream over the rice to make that sticky, thick consistency. Voila!

The rice will keep for a little while in the fridge, and let me tell you, it tastes gooooood from the fridge.