After looking online for different Asian rice recipes, I decided to make my own version of coconut cilantro rice. In this recipe I used light coconut milk (because that’s what I had on hand) but if you want the rice to have a stronger coconut flavor and to be extra rich then you should definitely use regular coconut milk. I think the cilantro gave it an extra special flavor and it really paired perfectly with the Asian Salmon and the Garlic-Ginger Bok Choy Sauté. It turned out really delicious and we all loved it, even my daughter, who usually doesn’t care for rice.
Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and coconut milk then season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.
Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.