Scallops with Coconut Rice & Kale

What type of rice is great for this recipe?

I used Jasmine rice in this recipe. If you don't have access to Jasmine rice you can substitute for long grain white or brown rice. I have also been experimenting with black rice which takes a little longer to cook but is very tasty. Lundberg is my favorite brand of rice, check them out.

Here are some important tips about cooking rice perfectly:

• Pay close attention to the amount of water you put into the pot. Most rice asks for a 2 to 1 ratio of water to rice. In this recipe since we added the coconut milk, I used a little less water.
• Keep an eye on the rice after it has started cooking. I usually check the rice for the first time around the 15 minute mark. I try not to stir it around too much.
• After the rice is done cooking, move the pot off the heat and cover it. Letting the rice rest for a few minutes makes it a nice fluffy texture.

What is the best kind of coconut milk to use in this recipe?

I typically use an unsweetened lite coconut milk in the recipes that call for coconut milk. Lite coconut milk is coconut milk that has less fat in it. Yes, that means you will sacrifice some of the flavor of the milk but that's fine with me since I would rather reduce the amount of fat to health reasons. My favorite brand of coconut milk is Thai Kitchen, it has great flavor and can be found at most grocery stores.

If you like recipes that use coconut milk make sure you check out the Creamy Mushroom and Leek Chicken recipe on my blog.

Recipe Video: