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Coconut Jasmine Rice

by Jonathan Cheung

Amazing as a base for a curry or just to treat your palate and PSSST you can use sweetened or unsweetened coconut for variety.

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Ingredients

  • 2 cups/ 500mL Dainty Jasmina blend rice
  • 1 can Coconut Milk (recommend full fat coconut milk)
  • 1 ½ cups/ 350mL Water
  • ½ tsp/ 5mL Sea Salt
  • 1 Lemongrass stalk, smashed
  • 2-3 Makrut Lime leaves
  • Garnish: ¼ cup/ 60mL shredded Coconut, toasted
  • Note: Makrut Lime leaves can be found in the spice section of most specialty grocery stores dried, best is fresh from an Asian grocer.

Preparation

1

Place the rice in the rice cooker (or in a pot on stovetop).

2

Add coconut milk, water, salt, lemongrass and kaffir lime leaves to your rice cooker, stir and cover with the lid.

3

Turn your rice cooker on.

4

In a small pan, toast the coconut until golden brown (approx. 3 minutes).

5

Fluff the cooked rice, remove the lemon grass stalk and lime leaves, and sprinkle the shredded coconut over the top. Serve.


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