Whenever I cook asian type food, I like to serve this rice with it. It's so easy: when cooking the rice, just replace the water with the same amount of coconut milk. I like to get the kind that is a little sweet. Works just as well with jasmine rice, uncle ben's or sushi rice.
A more elaborate coconut rice recipe which I know as "birthday rice":
Feeds 4 people as a main course. Takes around 40 minutes.
Good olive oil
2 finely chopped cloves
of garlic (thanks Barbara)
2 cups of long grain rice
1 liter coconut milk
A piece of fresh ginger the size of your thumb
1 teaspoon ground... tumeric? turmeric? (curcuma in french)
A handful of curry leaves (or 1/4 teasp. curry powder)
4 hard boiled eggs (I pickle them but it's up to you)
1 small cucumber
2 hot peppers (or to taste)
1. Slice the cucumber, salt and set aside. Cut the onion in eights, then put six of the parts aside and finely chop the remaining two. Grate the ginger. Slice the hard boiled eggs in quarters. Slice the hot peppers.
2. Heat some oil in a small pan and fry the chopped onion. Set aside on paper towel. (Or to get less dishes dirty, use the same skillet as below
3. In a large skillet, heat more oil and sauté the rest of the onion, the ginger and garlic over med-low heat until they begin to change color. Add the rice and tumeric or whatever it's called, and sauté 2 minutes more, stirring constantly. Meanwhile,
in a pot, heat the coconut milk until it begins to steam.
4. Pour the coconut milk over the rice and bring to a boil, stirring occasionally. Add two pinches of salt, and the curry leaves if you are using them. Cover the skillet and simmer over low heat for 25 minutes (or however long the type of rice you're using takes to cook).
5. Remove cover and fluff with a fork. Let stand for a few minutes. Mix in the curry powder if that is what you're using, or remove the curry leaves. Wipe water off the cucumbers with paper towel.
6. Serve rice in bowls. Garnish with the eggs, cucumbers, hot pepper slices and fried onion.