So I decided to make coconut rice and sweet teriyaki sauce tonight. I think I have perfected both recipes, so I thought i'd share them.

Coconut rice

^Ingredients

• 2 cups Jasmine rice
• 1 (14 oz) can of coconut milk
• 1 cup coconut water
• 2 tbsp sugar (or to taste)
• 1 tsp salt
• 1/2 cup unsweetened coconut flakes (for garnish)

Rinse the Jasmine rice in cold water until the water runs clear. I usually add cold water to the rice bowl and mix it , drain, then add more cold water until the water is clear. Rinsing the rice prevents it from being super gummy. /

I made the rice in a rice maker. You might have to adjust the coconut water by 1/2 cup if you're making it on the stove. I used Goya brand canned coconut water with coconut chunks. You can use normal water but I noticed that it adds more coconut taste using coconut water.

Toast the coconut flakes in a small pan on the stove. Stir until the coconut flakes start to brown. Make sure you don't let them burn. Adding the coconut flakes adds another level to the dish. The texture is amazing and I can't imagine coconut rice without it now.

Sweet teriyaki sauce

^Ingredients

• 1 tbsp olive oil
• 6 garlic cloves
• 1/2 inch or so piece of ginger root
• 1 shallot
• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 tbsp rice wine vinegar
• 1 tbsp cornstarch 1 tbsp cold water

Add the cornstarch and cold water in a bowl. Mix together then set aside. This creates a slurry which is going to be used to thicken the sauce.

Mince the garlic and shallot. Peel and grate the ginger.

Add the olive oil in a saucepan over medium heat. Add in the ginger, shallot, and garlic then sauté.

Add the soy sauce, water, brown sugar, honey, sesame oil, and rice wine vinegar. Stir and bring to a simmer.

Add in the slurry and whisk for two minutes. Remove from heat.

You can adjust the ginger, garlic, and shallot amounts. I just personally love a lot of garlic and ginger. I decided to add in a shallot since I had some. Sautéing your veggies beforehand makes a huge difference in flavor. I have tried this recipe with raw veggies and sautéed - sautéed veggies win every time. You could also adjust the sweetness by changing the honey and brown sugar amounts.

I don't care for a super thick teriyaki sauce. This slurry added just enough thickness so it wasn't super watery. The sauce also will thicken as it cools down. If you want it thicker you could add a bit more cornstarch.

I get a bowl of coconut rice, add the sweet teriyaki sauce, then add the toasted coconut flakes.

Let me know how you like the recipes and if you make any adjustments. Enjoy!