Coconut Rice
with seared shrimp or chickpeas

A can of coconut milk in your pantry is one of the most useful things you can keep there. Combined with rice, it produces something fragrant, slightly sweet, and tender in a way that plain rice isn't. Put seared shrimp or crispy chickpeas on top and you have a dinner that feels considered.

The beauty of this recipe is that it works whether your fridge has protein or not. Shrimp is ideal when you have it — it cooks in about three minutes total and pairs beautifully with the coconut. But a can of chickpeas, dried completely and seared in a hot pan until they're crispy on the outside, is also excellent. They pick up browning, become a little crunchy, and have a satisfying denseness against the soft rice. If you have neither, the coconut rice on its own, with just garlic and lime, is worth making.

What you need

• 1 cup jasmine or long-grain white rice
• 1 cup full-fat coconut milk (from a can — roughly half a standard 400ml can)
• 1 cup water
• ½ teaspoon salt
• 250g (½ lb) shrimp, peeled and deveined, tails on or off — OR — 1 can (400g / 14 oz) chickpeas, drained, rinsed, and patted very dry
• 2 garlic cloves, minced
• 1 tablespoon neutral oil or coconut oil
• Juice of 1 lime
• Salt and black pepper
• Optional: 1 teaspoon fish sauce or soy sauce stirred into the pan after the protein; fresh cilantro and sliced scallion to top; a drizzle of chili oil or sambal

How to make the coconut rice

Step 1: Rinse the rice. Put the rice in a fine mesh strainer and rinse under cold water, stirring with your fingers, until the water running through is mostly clear. This removes excess surface starch that would make the rice gummy. Shake off as much water as you can.

Step 2: Cook the rice. Combine the rinsed rice, coconut milk, water, and salt in a medium saucepan. Stir once to combine. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting. Put the lid on and leave it completely alone for fifteen to eighteen minutes. Do not lift the lid. Do not stir. The coconut milk will cook into the rice and leave behind its fat and flavor in a way that's different from just boiling rice in water — the grains will be tender and faintly glossy.

Step 3: Rest the rice. When the time is up, remove the pot from heat but leave the lid on. Let it steam undisturbed for five more minutes. Then uncover and fluff gently with a fork. The rice will have absorbed all the liquid and smell faintly of coconut and toasted rice.

How to cook the shrimp version

Prep the shrimp. Pat the shrimp dry with paper towels — thoroughly dry, not just a quick blot. Moisture is the enemy of a good sear. Season on both sides with salt and pepper. If you have a pinch of smoked paprika or cayenne, adding it here is a good idea.

Sear the shrimp. Heat the oil in a skillet over medium-high heat until it's shimmering. Add the shrimp in a single layer — don't crowd the pan. Let them sit undisturbed for ninety seconds. Flip each one. Cook for another sixty to ninety seconds until they're pink and opaque throughout and slightly golden at the edges. Add the minced garlic in the last thirty seconds, tossing quickly so it coats the shrimp but doesn't burn. Squeeze the lime juice over the pan and toss once more. Remove from heat immediately.

How to cook the chickpea version

Dry the chickpeas. Drain and rinse the chickpeas, then spread them on a clean kitchen towel and roll them around to remove as much moisture as possible. If any skins have loosened, discard them. The drier the chickpeas, the better they'll crisp. Damp chickpeas will just steam in the pan instead of browning.

Crisp the chickpeas. Heat the oil in a skillet over medium-high heat. Add the chickpeas in a single layer. Do not stir them for three to four minutes — let them sit and develop a crust on the bottom. Then toss and cook for two more minutes until they're golden and slightly crispy on multiple sides. Season with salt, pepper, and whatever spices you like — cumin and coriander are particularly good here. Add the garlic in the last thirty seconds. Squeeze lime over the top and toss.

Putting it together

Divide the coconut rice between two bowls. Pile the shrimp or chickpeas on top along with any juices from the pan. Finish with fresh cilantro, sliced scallion, and a drizzle of chili oil if you want heat. The lime juice is not optional — the acidity cuts through the richness of the coconut rice and makes the whole bowl taste brighter.

See also: Whatever-fried rice · 5-ingredient chickpea curry · Kitchen journal