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Puamana coconut rice

Name: Puamana coconut rice
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: 2 14-ounce cans of coconut milk (don’t use the lite stuff); 1/2 cup water; 2 cups jasmine rice, washed and drained; 1 /2 t sea salt; 1 head garlic, peeled and minced; 1 3″ stick of ginger, peeled and cut into 1″ pieces; 2 t canola oil; 3 stalks green onion, sliced and minced; 1/2 bunch of cilantro, washed. No need to remove all the stems.; 2-3 limes, zest and juice; 1 cup shredded sweetened coconut (or unsweetened if you are feeling virtuous); 1 1/2 cups chopped pineapple or mango, or both

(6 RATINGS)

8 COMMENTS

(6 votes, average: 5.00 out of 5)

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SKILL LEVEL :

Easy but takes some time

Highlighting the cornerstone flavors of Thai cooking

Thai-inspired, my coconut rice is bursting with traditional Thai sweet, salty, sour and bitter flavors. It is a great accompaniment to fish, particularly my bamboo basket-steamed fish with lime sauce and vegetables. I would not count this dish as my healthiest dish as it uses white rice and sweetened coconut, but it is a tasty indulgence you can justify when you pair it with fish. You can substitute healthier unsweetened coconut for the sweetened coconut, but it doesn't produce quite the flavor contrast and balance to the lime, ginger, green onion and cilantro that makes this dish.

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Preparation

Do not use a rice cooker to make this rice. I've tried -- it all turns to mush. The rice must be made on the stove top. Rinse your rice until it runs clear. There is a lot of chopping involved, so if you have a food processor use it! If you don't have a food processor handy, enlist your family and friends. Give everyone a vegetable or fruit to chop and you'll be done in no time. Don't be afraid of the salt quantity. It is needed to counterbalance the coconut milk. For a great way to peel ginger, check out my Einstein tip for peeling ginger root. My favorite tools for zesting citrus are microplanes and citrus presses for juicing citrus.

Maui no ka 'oi

Puamana is a neighborhood in West Maui that is walking distance to old Lahaina. I named this dish for Carrie, my book club friend who generously hosts a week-long book club meeting at her home in Puamana every year. It is a great time to relax and do a lot of cooking, hiking, surfing and stand-up paddle boarding. And we read a little bit too! We always make this rice dish along with a whole-fish opakapaka. And a mai tai or two. Yum!