This blank rice went with the blank fish AKA Sua I'a! I even added some dried, shredded coconut on top and it was still...blah. I think that, perhaps, with a spicy curry or other strong flavor it would be great. But, with the milk coconuty fish soup, it was not a hit.
Note: In Samoan cuisine, this is not a sidedish; it's more of a savory snack.
2 C brown jasmine rice
2 C water
1 C coconut milk
dried, unsweetened, grated coconut (optional)
Bring the rice and water to the boil in a medium saucepan. Once it boils, reduce the heat and leave to steam, tightly covered, for about 20 minutes until the rice is has absorbed all the water and the grains are completely cooked. Turn off the heat. Pour in the coconut milk and season with salt. Cover tightly again and let stand for 10-15 minutes. Spoon into individual serving bowls and garnish with coconut, if desired.
Bring the rice and water to the boil in a medium saucepan. Once it boils, reduce the heat and leave to steam, tightly covered, for about 20 minutes until the rice is has absorbed all the water and the grains are completely cooked. Turn off the heat. Pour in the coconut milk and season with salt. Cover tightly again and let stand for 10-15 minutes. Spoon into individual serving bowls and garnish with coconut, if desired.
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