Wonderful! Husband picked up the soy sauce bottle as soon as he saw the rice, so I told him to taste it first. He did, said "This tastes like rice pudding," and put the soy sauce down. I know I should have used light coconut milk, but I really love full-fat coconut milk - it seems to have so much more coconut flavor. My only change was to cook it like I learned on America's Test Kitchen; bring to a boil, cover, simmer on low for 15 minutes, turn the heat OFF, and let stand, covered, an additional 15 minutes. This works for me every time, with any steamed rice recipe. It seems you can leave the pot on the turned-off burner indefinitely. I served it with Sticky Chicken, a personal recipe I just added, and it was a perfect accompaniment. I made the whole recipe, which left me with a ton of leftovers...maybe add a little additional sugar and some dried cherries? Or pineapple? Yummmm...
PS - Had for dessert tonight - chopped fresh pineapple and a packet of Splenda. Delish!
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Wonderful! Husband picked up the soy sauce bottle as soon as he saw the rice, so I told him...