Made some korean bbq short ribs tonight for the first time. They were good, recipe is from Asian Grandmother's Cookbook. Nice all purpose asian home cooking ideas. I decided i wanted to do some coconut rice (I know, more Thai, but who cares). I also had some dry lemongrass leaves i was going to throw in. I used jasmine rice, and rinsed a few times, and the liquid i used in teh cooker was coconut milk. The end result was A. sorta mushy, grains didn't break down that badly, but still just a little mushy, B. not very coconutty, C. still fairly wet. What went wrong? How can I get coconut rice to "pop"? I'm thinking that the coconut milk solids may have had something to do with it, did i use it too heavily as a liquid? Any less i feel like it just wouldn't have tasted like anything.
