One tough thing about being a food blogger is having to come up with names for your recipes. But a great thing about being a food blogger is having to come up with names for your recipes. I can call stuff anything I want. I feel so powerful! (Not really, though it’s fun to pretend while practicing my evil laugh.)
I can definitely tell you that “goodness” and “light” aren’t actually in the list of ingredients for this Sticky Coconut Rice recipe, but I can promise you’ll understand once you take your first bite of this savory side.
Why is it amazing? Well, first of all, the taste is shockingly, like, almost transcendent. I mean, I know us food bloggers like to say “YOU GUYS BEST THING EVER!!!” about every single thing, but seriously. It’s a little creamy, a lot sticky, slightly sweet, but definitely savory. It’s coconutty without being overtly so. And it goes equally well with Thai cuisine, Chinese, or Caribbean-inspired fare like an also-fab chili recipe I’m excited to share later this week.
What else is so great about this stuff? It only takes 20 minutes, most of which is hands-off. And the number of ingredients? Five. If we don’t count the water. Four if we don’t count the salt. Three if we don’t count the rice, but I suppose that would be pushing it.
Goodness, light, scallions, and rice. And coconut milk.
Can you hear the magical tune as the sun turns its angelic rays toward this magical marvel?
I know, I know. Too far.
Sticky Coconut Rice with Scallions and Goodness and Light
- 1 14.5-ounce can lite coconut milk
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 1 tablespoon pure maple syrup (can substitute granulated sugar)
- 1/3 cup scallions (white and pale green parts only, chopped, plus 2 tablespoons sliced green parts for garnish)
- 2 cups white jasmine rice (rinsed)
- Set a medium saucepan over medium heat. Add the coconut milk, water, salt, and maple syrup. Bring mixture to a boil, stirring occasionally. Once boiling, add the scallions and slowly pour in the rice. Stir to combine. As soon as it returns to a boil, reduce heat to low and cover. Simmer, uncovering to stir occasionally then re-covering, until most of the liquid is absorbed and the rice is tender, 8-10 minutes.
- Top with remaining scallions and serve.