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Coconut Jasmine Rice
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Description
Jasmine rice has an almost floral scent, and when combined with coconut, it turns into the perfect accompaniment to any Thai-type dish. I like to serve it alongside vegetables and chicken with my special peanut sauce.
Ingredients
- 2 cups Jasmine Rice
- 14 ounces, fluid Lite Coconut Milk
- 2-¼ cups Water
- ¾ teaspoons Salt
- ½ cups Unsweetened Shredded Coconut (optional)
Preparation
In large heavy-bottomed pan with a snug-fitting lid, combine all ingredients and bring to a boil. Reduce heat to low and cover. Simmer for 25 to 30 minutes. Test rice and if not cooked through, add more water and cook for another 5 to 10 minutes. Remove from heat and serve.
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5 Comments
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QueenOfHerKitchen on 10.4.2010
I whizzed the coconut in the processer and it was MUCH better! We eat this all the time with cashew chicken lettuce wraps.
jlstout04 on 8.1.2010
My husband is of the opinion that this is the only way rice should be made. I can’t say I really disagree. So good!
culinarycapers on 3.29.2010
Woops I didn’t clarify, I use a pretty fine shredded coconut from the natural foods store… and the TC editor changed it to “light” coconut milk instead of “lite” which is what it’s sold under. Thanks for the review!
QueenOfHerKitchen on 3.24.2010
I used a can of “lite” coconut milk and tossed in a handful of coconut. I think, for next time, I will put the coconut in the food processor and chop it down a little more.
sundayrain on 2.7.2010
Sounds lovely! Jasmine is my favorite rice, and I have a can of coconut milk just waiting to be used! Hmmmmm….now all I have to do is wait till dinner!