Standing over a gently simmering pot of basmati rice, lid slightly ajar, I was suddenly swept up by the most familiar, cozy aroma. Nutty, warm, and unmistakably nostalgic. It took me a second to place it, but once I did, there was no denying it: popcorn. The rice smelled exactly like freshly popped popcorn.

That toasty, buttery, slightly roasted perfume has a surprising overlap between the two completely unrelated ingredients, and there’s actual science behind it. The same compound responsible for popcorn’s crave-worthy scent, 2-acetyl-1-pyrroline, or 2-AP for short, is the aromatic essential in basmati rice. In fact, it’s found in everything from toasted bread to pandan leaves, but it seems to come through most clearly in the iconic long grain and exploded kernel.

Scientifically Delicious

What makes the comparison even more compelling is that their similarities don’t stop at that one molecule. Not to get too nerdy, but you science buffs out there may also recognize:

Pyrazines which bring the earthy, roasted warmth.
Furfural adds a whiff of baked bread and honey.
Hexanal and nonanal layer in fresh, fatty green notes like crushed leaves.

So naturally, I wondered, what if you brought them together?

Popcorn infused into rice, by way of rich coconut milk, borrows some of its inherent toasty, buttery notes at the same time. It’s at once cozy and nostalgic, yet still tropical and sunny. A hint of sweetness rounds it out, creating that addictive interplay with an equally subtle touch of salt.

Take a page from traditional coconut rice and serve steaming spoonfuls alongside your favorite curry, under roasted vegetables, or all on its own. Like every good bowl of popcorn, it’s dangerously easy to finish the whole batch in one sitting.

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Yield: Makes 4 Servings

Popcorn Coconut Rice

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Fragrant, buttery popcorn coconut rice combines the best aromatic compounds from nutty basmati rice and toasty fresh popcorn. Rich coconut milk brings it altogether in an utterly irresistible flavor sensation.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 4 Cups Freshly Popped Popcorn* (From about 1/4 Cup Kernels)
• 1 (14-Ounce) Can Full-Fat Coconut Milk
• 1 1/4 Cups Water
• 3/4 Cup Unsweetened, Shredded Coconut
• 1 1/2 Cups Basmati Rice
• 1 Teaspoon Agave Nectar
• 1/2 Teaspoon Salt

Instructions

1. In a medium saucepan over medium, combine the popcorn, coconut milk, and water. Bring the mixture to a boil, cover, and turn off the heat. Let sit for 1 hour for the corn to soften and infuse into the liquid.
   
2. Transfer the popcorn milk to your blender or food processor and thoroughly puree. Give it at least 5 full minutes at high speed to break down the kernels as much as possible, and longer if necessary. Strain through a fine mesh sieve, pressing to get all the liquid out. Discard the solids.
   
3. Meanwhile, place the shredded coconut in a dry saucepan over medium heat and stir constantly until golden brown all over. This should take about 5 minutes, and be sure to keep the coconut in motion, as they can burn very quickly. Set aside 1/4 cup for garnish.
   
4. Add in the dry rice to the remainder in the pot and toast for an additional minute before incorporating the popcorn milk, agave, and salt.
   
5. Bring to a boil over. Cover, reduce heat to low, and simmer for 15 - 18 minutes, until the liquid has fully absorbed. Let stand for 5 more minutes and fluff with a fork. Transfer to a serving dish, top with the reserved toasted coconut, and enjoy!

Notes

*To make popcorn, place 1/4 cup of popcorn kernels into a standard brown paper lunch bag. Fold the top of the bag over twice to keep it closed. Microwave on high for 2 - 3 minutes, or until the popping slows to about 2 seconds between pops. Let it sit for a few seconds before opening to avoid a nasty steam burn.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Wholesome, Organic Blue Agave, 44 oz (1.25 kg)
• 
  Lundberg, Organic California White Basmati Gourmet Rice, 32 oz
• 
  Now Foods, Real Food, Organic Popcorn, 24 oz (680 g)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 342Total Fat: 25gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 0mgSodium: 342mgCarbohydrates: 28gFiber: 4gSugar: 2gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.