A staple of many Asian dishes: Jasmine Rice. Good rice will soak up the the flavors of the dish, but show stopping rice will accent and accentuate. I’ll admit, sometimes I get lazy and forget the coconut, but on a recent trip to Turks and Caicos, I was reminded just how much I love coconut rice. By itself, or with a very special dish, like Pineapple and Pork Curry or Thai Chicken, Coconut Rice is pretty special. Add fresh, hand-torn cilantro for even more flavor!
Before you start cooking, make sure you check out my 5 tips for perfect rice each and every time!
- 2 cups jasmine rice
- 1 cup coconut milk
- 2 cups water
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1 tablespoon fresh cilantro or Thai basil finely minced
- 2 tablespoons fresh lime or lemon Juice
Rinse rice well in colander, until water runs clean.
Combine rice through fine sea salt in a medium sauce pan and bring to a low boil.
Cover and reduce heat to low. Cook, without disturbing, for 30-40 minutes, or until liquid has been fully absorbed.
Allow to rest for 5 minutes before fluffing with a fork. Add fresh lime or lemon juice and cilantro or Thai basil.