How to Make Cambodian Coconut Rice Asian Cooking Recipe Cuisine

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Cambodia Coconut Rice


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4-6 Servings

 14 oz. unsweetened coconut milk

 14 oz. seasoned chicken stock

 8 oz long grain rice, rinsed in several bowls of water and drained

 4 oz fresh coconut, grated
Directions:

 Pour the coconut milk and stock into a heavy pan and stir well to combine. Bring the liquid to a boil and stir in the rice. Stir once, reduce the heat and cover the pan.

 Simmer gently for about 25 minutes, until the rice has absorbed all the liquid. Remove from the heat and leave the rice to site for 10 minutes.

 Meanwhile, heat a small, heavy pan. Stir in the fresh coconut and roast it until it turns golden with a nutty aroma. Tip the roasted coconut into a bowl.

 Fluff up the rice with a fork and spoon it into bowls. Scatters the roasted coconut over the top and serve.

 Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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