Coconut Jasmine Rice

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This recipe is so simple that is seems silly to write a post for it. However, I use this as a side dish so often in my recipes, that I need a separate link for it here. Serve this with curry, stir fry, or a slew of other Asian fare.


Coconut Jasmine Rice

2 Cups White or California Brown Jasmine Rice
1 Can Coconut Milk, full fat*
2 Cups + 3 Tablespoons Water
1/4 teaspoon Salt

1. In a large saucepan, combine all ingredients over medium-high heat.
2. Bring to boil and reduce heat to a simmer.
3. Cook for about 15 minutes or until all the liquid is absorbed and rice is tender.

*Find coconut milk on the “ethnic” or “Asian” shelves of your local grocery store.

Makes 8 half-cup servings.

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