I love rice, but I’m not really good at the timing! So I went to Wikibuy and found this perfect little rice cooker! (Wikibuy is a site that finds what you want and matches you with the best deal!) It turns itself off when the rice is done. And after making a few batches of regular rice, I decided to try something different.
Here is a recipe for the best coconut rice you’ll ever eat! Even my husband (who isn’t a huge fan of coconut) loved it! Add the sticky chicken and it’s a great meal!
What you need:
- 2 Tablespoon of honey
- 1 Tablespoon brown sugar
- 2 Tablespoons Asian chili garlic paste
- 1 Tablespoon ponzu sauce
- 2 Tablespoons fresh lime juice
- 1 Tablespoon hoisin sauce
- ½ teaspoon ground ginger powder
- 1 clove of garlic, crushed
- 2 teaspoons sesame oil
- 1 whole chicken breast cut into thin strips
- 1 Cup medium grain white rice
- ¾ cup cold water
- 1 cup canned coconut milk (I used lite)
- ½ teaspoon sea salt (don’t use iodized salt)
How to Do it:
Put all the ingredients (except the chicken) into a zip lock bag. Seal and massage to mix everything up well.
Add the chicken, massage, refrigerate for about 2 hours.
About 30 minutes before you’re ready to eat, rinse the rice.
Add the rice to the bottom of the Aroma rice cooker. Stir the salt into the water, Pour the coconut milk over the rice, then the water. Do not stir.
Cover the cooker and turn rice cooker to “cook”.
It will automatically shut off when the rice is done, about 20 minutes. It will then move itself to the warm setting.
Now you can put your veggies into the steam basked. I did squash ribbons. Place the basket over the rice and cover. The rice stays warm while the veggies lightly steam.
Now move to the chicken.
Remove the chicken from the marinade and thread the pieces loosely onto skewers. Pour remaining marinade over the top.
Heat the grill or grill pan to medium-high. Place the skewers on and cook until brown and caramelized, about 3 minutes on each side.
Remove from the heat.
Serve chicken over the rice.
Makes 4 servings.
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