For me, the beach is one of the most magical places on earth and when I hear her plans, I am filled with delight for her and yes, envy. When I am not on Shelter Island with Mom, I live far inland, away from the water. Most days, my "beach" comes to life only when I close my eyes or when I take a deep breath of...coconuts.
1 teaspoon sea salt
2 cups basmati rice (I use brown)
In a 2-quart saucepan with a tight fitting lid, bring coconut milk, water and salt to a boil. Add rice. Return to a boil, reduce heat to a simmer and cover. Cook 45 minutes, if using brown rice. For white rice, which is the more traditional choice for sticky rice, cook for about 15 minutes. To make it "sticky", add in more water as the rice cooks until you get the desired consistency.
Turn off heat and let rice stand and continue to steam for 5 minutes. Makes 6 to 8 servings.
This rice has a lovely, soothing aroma while cooking...great way to take the edge off the World Cup tension!! While delicious on its own, it is a launching point for all kinds of other flavors. Over the Fourth, we had Tropical Sals-up and homemade chimichurri sauce to pass and ladle over the rice, making it even more decadent. Ahhh...I can just hear the surf!