Coconut Rice with Plantains (Dairy & Nut Free)

Ingredients

• 2 cups Rice
• 2 cups Coconut milk
• 1 cup Water
• 2 ripe Plantains
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/4 cup Vegetable oil

Instructions

1. 1Measure the 2 cups of rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Set aside.
2. 2In a medium-sized heavy-bottomed pot, combine the 2 cups of coconut milk, 1 cup of water, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Stir to combine.
3. 3Add the rinsed 2 cups of rice to the pot with the coconut milk mixture. Stir gently.
4. 4Place the pot over medium-high heat and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and simmer for 20 to 25 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
5. 5While the rice is simmering, peel the 2 ripe plantains. Slice them into 1/2-inch thick rounds.
6. 6In a large frying pan, heat the 1/4 cup of vegetable oil over medium heat until it shimmers, about 350°F (175°C).
7. 7Carefully add the sliced plantains to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side, or until they are golden brown and slightly crispy. Remove the fried plantains from the pan with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
8. 8Once the rice is cooked and the liquid is absorbed, remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the coconut rice gently with a fork.
9. 9Serve the fluffy coconut rice immediately with the golden-brown fried plantains on the side.

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