Khao Mun Kathi (ข้าวมันกะทิ) - Coconut Rice (for savoury food)

When preparing a meal with rice, I sometimes like to opt for coconut rice when preparing sides that are salad based e.g. Som Tam or Tam Som-O. This is because the rice adds a richness to the meal which I find balances everything so well! It's super easy to prepare, especially if you use a rice cooker. I typically cook rice in a rice cooker using the Asian method of measuring of adding enough water that the water level comes up to the first joint of your forefinger when it rests on the rice level. So for coconut rice you add the coconut milk then top up with water to the same level. Actual measurements can be helpful I guess, so here you go!

For the rice:

• 260 g (2 rice cups) jasmine rice

• 1 (400 g) can coconut milk

• pinch of salt

-Wash your rice until the water runs clear.

-Add your coconut milk, and top up with water.

-Once the rice is cooked, quickly stir to make sure everything is fully incorporated.