Brazilian Coconut Rice Recipe

In preparation for our trip to Brazil last year, we started to try to make AND eat as much Brazilian food as possible. We found one amazing Bossa Nova Brazilian restaurant in San Francisco that played live music and had tapas. Their classic Calpirinhas and the nut crusted goat cheese still makes my mouth water. I fell in love with the coconut rice and wanted to make it at home.
This coconut rice recipe has become a fast favorite side dish. When I went home to Los Angeles and made it for my family, my little sister asked me if it was a side dish or dessert. Now that's a compliment coming from an eleven year old.

INGREDIENTS:
1 tablespoon butter 

1 teaspoon brown sugar 

2 teaspoon of kosher salt 

2 cups jasmine rice, washed and drained well 

1 can of coconut milk 2 cups water 

1/2 a cup of chicken broth (hint: this gives the rice a wonderful flavor) 

*1/4 cup sweetened coconut flakes (optional)

DIRECTIONS: First drain jasmine rice in a strainer for 15 minutes. Place butter in a medium saucepan over medium heat. When butter is melted, add brown sugar and salt and stir until dissolved. Then turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk, chicken broth and water. Stir occasionally to prevent grains from sticking to bottom. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer for 20 minutes. (Remember to stir the rice occasionally or it will stick to the bottom.)

Remove saucepan from heat, but do not open lid. Let sit for 10 minutes. If you want to add coconut flakes while the rice is cooking, now toast them on a dry skillet over medium high heat. Stir frequently to avoid burning. Remove the flakes from the skillet as soon as coconut is golden brown, about 2 minutes. Put flakes over the rice. Coconut rice can be served with so many things. Such as chicken, steak, with pineapple or with a side of shrimp.

Maybe you can try this great and yummy recipe this weekend. Would you like our Brazilian shrimp recipe next? Email me at shhh.under.the.sheets@gmail.com to swap recipes.