Soso (Coconut Rice)
Soso is rice cooked in coconut milk instead of plain water, which gives the grains a rich, creamy flavor and a soft texture. The dish is popular in parts of Africa and the Caribbean. The method is simple: simmer long-grain rice with coconut milk and salt, then let it rest covered so the steam finishes the job. Pandan leaves are an optional addition that lend a gentle fragrance.
Instructions
Rinse the rice under cold running water until the water runs clear, then drain it well. This removes surface starch and keeps the grains from clumping.
Put the rice in a large pot with the coconut milk, water, salt and the pandan leaves, if you are using them. Stir to combine. If you like, add the vegetable oil now to help keep the grains separate.
Set the pot over medium-high heat and bring it to a boil, stirring now and then.
Once it boils, turn the heat down to low, cover with a tight-fitting lid and simmer for about 15 to 20 minutes. Keep the lid on throughout. The rice is ready when it is tender and the liquid has been absorbed.
Take the pot off the heat and leave it covered for 5 to 10 minutes so the remaining steam finishes the cooking.
Fluff the rice with a fork to separate the grains, and pick out the pandan leaves if you used them. Serve hot.
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