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Coconut-rice Soup recipe
  • Coconut-rice Soup recipe

Coconut-rice Soup recipe

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Ingredients

4 cups cooked rice - less than 2 cups uncooked

3 cups water - split in 1 1/2 cups

1 teaspoon sea salt medium

1 tablespoon sesame oil

2 tablespoon thinly sliced garlic

3 tablespoons thinly sliced shallots

2 tablespoon thinly sliced ginger

1 can coconut cream

1 tablespoon jaggery or sugar

Shop For This Recipe

Matsuri Premium Brown Golden Koshihikara Rice
$25.95
Niigata Koshihikara White Rice - Superior (Shinmei) Grade
$19.95
Rue & Forsman Sustainably-Grown White Jasmine Rice
$15.95
Rue & Forsman Sustainably-Grown White Basmati Rice
$16.95
Rayu Kuki Chili-Infused Sesame Oil
$6.55
Wadaman Golden Sesame Oil - 500 ml
$67.95
Ayam Premium Coconut Cream
$7.95
Jaipur Avenue Unrefined Jaggery Powder
$16.95
Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island
$17.95
India Tree Light Muscovado Sugar - 1 lb
$7.95
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Directions

Coconut-rice Soup recipe

Gather all the ingredients so that they are all ready to go. Once you heat the WOK everything comes together quickly. 


1. In a food processor, combine the cooked rice, one and a half cups of water and salt pulse long enough to break down the rice, but not puréed

2. Heat a WOK or a large heavy pot over medium high heat

3. Once the pan is hot add the oil

4. When the oil is almost smoking, add the garlic, ginger and shallots and stir fry for one to two minutes

5. Add the coconut milk, the jaggery or light muscovado sugar and the remaining 1 1/2 cups of water

6. Immediately add the rice mixture and stir.

7. Bring to boil remove from heat and serve.



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