Coconut Rice for Little Soups

Inexpensive rice cooker and ingredients for coconut rice

There are many and different recipes for coconut rice, but for our purposes, we've chosen the simplest: we want a means to add both coconut milk and rice in small quantities to a single serving of soup, and we can accomplish both at once by making a batch of rich coconut rice and then freezing it into cubes.

1 cup raw white rice (jasmine or basmati are recommended)
2 cups liquid, consisting of 1 can coconut milk, and make up the small difference with water

Cook covered on stovetop over low heat until all liquid is absorbed or cook in a rice cooker.

When it cools, spoon it into ice trays, pressing in firmly.

Coconut rice in an ice tray

Trickle water into the cubes to help them hold together, and freeze. When frozen, unmold and store in the freezer in a sealed container or ziplock bag.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).