Coconut milk v. coconut cream v. cream of coconut
Coconut milk v. coconut cream v. cream of coconut
Coconut water is the liquid contained in a cracked fresh coconut. Both coconut milk and coconut cream are made by simmering shredded coconut meat and water and straining out the pulp. Coconut cream rises to the top of the milk and can be either skimmed off or mixed in to enrich it.
Coconut milk adds body and flavor to curries, stews, soups, rice dishes, desserts and more. But if you want to add richness to a dish, use coconut cream, which has less water and a thicker, more fatty and creamy consistency.
Note that coconut cream comes in unsweetened or sweetened versions, so be sure to choose the right kind according to your recipe or taste. Cream of coconut -- which also comes in powdered form -- is sweetened and often used in mixed drinks.
Some rice -- short-grain white rice in particular -- almost always needs to be rinsed of the powdery starch that builds up around it during transport. Brown rice, since it still has its hull, doesn't create as much buildup in the bag or box.
All rice probably gets a little dirty between the farm and the store shelf. A good rule of thumb is to rinse new brands and varieties the first few times you use them. If the water's crystal clear, they may not need rinsing the next time.
To rinse rice, add it directly to the saucepan or a bowl, fill it with cold water, and swish the rice around with your fingers. Check the clarity of the water, pour it out (keeping the rice in the pan with your hand), and repeat until the water is clear.
