Coconut Rice

Instructions

1. 1Rinse the 2 cups of long-grain rice under cold running water in a fine-mesh sieve until the water runs clear. Drain well.
2. 2Heat the 1 tablespoon of vegetable oil in a large heavy-bottomed pot with a lid over medium heat (176.7°C / 175°C). Add the 1/2 medium onion, 1 tablespoon minced ginger, and 2 minced cloves of garlic. Cook, stirring frequently, until the mixture is fragrant, about 2 to 3 minutes.
3. 3Add the 1 teaspoon of curry powder and 1/2 teaspoon of thyme to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the drained 2 cups of long-grain rice to the pot and stir to coat it with the onion and spice mixture. Cook for 1 minute.
5. 5Pour in the 1 can (about 380 g) of coconut milk and the 1 cup of water. Add the 1 teaspoon of salt. Stir everything together well to combine.
6. 6Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low (93.33°C / 95°C), cover the pot tightly with the lid, and let it simmer for 25 to 30 minutes. Do not lift the lid during this time. The rice is cooked when all the liquid has been absorbed and the rice is tender.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Then, uncover and gently fluff the 2 cups of cooked rice with a fork.
8. 8Serve the coconut rice hot.

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