Web1. Combine the coconut milk, 2 teaspoons salt, ¼ teaspoon pepper and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the rice and bring …
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WebCombine the vinegar, sugar, salt, and ¼ cup water in a small saucepan. Bring to a boil and cook, whisking a few times, until the sugar and salt have dissolved, …
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Combine the coconut milk, 2 teaspoons salt, ¼ teaspoon pepper, and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the rice and bring back to a boil. Reduce the heat to medium-low, cover, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes.
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Combine the rice and scallions in a large bowl. Heat the oil in a large cast-iron or nonstick pan over high heat until it begins to shimmer. Add the rice and, using a heavy-duty metal spatula, immediately press the rice down into the pan until the top is flat.
The rice is too “wet” and cooking it again will make the Coconut Scallion rice soggy, not crispy. Refrigeration dries out the rice, which is what we want. What if I don’t have leftover rice? You can cook rice, once cooked, immediately spoon out on a baking sheet, spread all the rice out.