This is the only cornbread I’ve ever made, but it’s so awesome I’ve never felt the need to try another recipe, so it automatically gets the “favorite” label. Plus it’s made in a cast iron skillet, which is my favorite pan.
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Easy Coconut Rice
About 5 years ago, I had a meal at a restaurant in California that served up a mean coconut rice. It was creamy and delicious and delicately flavoured, and this is my attempt to duplicate it. Admittedly, I can’t remember with great certainty exactly what the rice at that restaurant tasted like, so I don’t really have anything to compare to, but this tastes pretty good and is super easy to make. I add a touch of brown sugar and a drop of vanilla for a little extra perfume and flavour, and if you want to get fancy, you can stir in some toasted coconut after cooking. This is great served with stirfries or curries, and is especially good beside meat grilled with sweet chili sauce.
Just be careful not to let the rice and coconut milk boil over, or your stove will look like this:
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