This coconut rice is like what you get a posh modern Asian restaurants. The rice is fluffy and light and has a special aroma from the kaffir lime leaves or pandam leaves. Coconut milk powder works even better than coconut milk because it's in powder form and has less fat, so the rice absorbs the liquid more evenly whilst still having that lovely coconut flavour. It also means you don't need to rinse and soak the rice, like you do for the coconut milk version (recipe above). This rice goes very well with most South East Asian dishes (in particular Thai and Malaysian) as well as tropical dishes (Hawaiian, Caribbean, Jamaican).
1packet coconut milk powder(1.75 oz / 50 g) (see notes)
2kaffir lime leaves, crumpled in your hand OR 3 pandam leaves, knotted
1tbspdesiccated coconut, toasted, to garnish (optional)
Combine all ingredients in a saucepan over high heat. Place lid on.
When it comes to the boil (watch it, you don't want it to boil over), turn down the heat to low / medium low so it is simmering gently.
Leave it to simmer for 12 to 15 minutes until all the liquid has been absorbed.
Remove from heat and rest for 5 to 10 minutes.
Fluff with fork. Garnish with toasted coconut, if using, then serve.
1. Rice - This rice is best made with jasmine or long grain rice. Medium and short grain rice are too sticky which is made even stickier by cooking it in coconut. Basmati is also a good substitute. This recipe is not suitable for risotto or paella rice. It will also work with brown rice. No need to rinse or soak rice when using this coconut powder method (with coconut milk - see recipe above - rinsing and soaking is necessary for fluffy rice).2. Coconut milk powder is available in the Asian section or next to canned coconut milk in the canned vegetables of supermarkets. They typically come in packs of 3 sachets which are 50g / 1.75 oz each. In Australia, a box of 3 sachets costs $3.