To the best of my knowledge, I got this recipe in The Gazette (I think it was part of some Valentine’s Day menu), but I cannot find it on their website, so I don’t have any more information as to who created this recipe. It remains my favourite recipe for coconut rice; I just love making it as a side dish to most wok dishes we make. It’s very easy to make, too. I sometimes cheat and use more coconut milk instead of the water, but in hindsight, it’s not quite as good as when I actually follow the recipe. You can serve this rice topped with sesame seeds, or crushed pistachios or raisins (though I rarely do the latter two). I think roasted cashews would be nice, too.
This time, we served the rice with peanut-butter chicken; the recipe is here, but instead of using 2 cups of peanuts, we use up ½ cup (or a bit less) of natural peanut butter. Enjoy!
2 Tbsp butter or oil
1 clove garlic, minced
1 ½ Tbsp fresh ginger, minced
¾ cup long-grain white rice
½ cup coconut milk
1 cup water
salt and pepper, to taste
Heat the butter in a one-quart saucepan over medium heat. Add the garlic and ginger and sauté until aromatic, about 2 min.
Add the rice and stir until the rice is well coated with butter, about 1 min.
Add the coconut milk, water, salt and pepper and bring the mixture to a boil.
Reduce the heat to low, cover and simmer until tender, about 20 min. Let the rice stand for 5 min, then fluff with a fork to separate the grains. Correct the seasoning if necessary.