Coconut Jasmine Rice

 

A few weeks ago, Manfrengensen and I went out to a nice restaurant, and his entrée came with a delicious coconut rice that I decided to try to replicate, so I went to my go-to place, the boards and found this recipe. The photo on Pinterest looks like this:

sorry the photo is so small

INGREDIENTS:

1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
DIRECTIONS:
1. In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

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Super easy.

First I combined the water, coconut milk, sugar and salt and heated them until the sugar had dissolved.

While that was cooking, I chopped up a few green onions. The original recipe didn’t call for onions, but I thought it might give the dish a little zing, plus the rice Manfrengensen had eaten at the restaurant had them.

Then I prepared one and a half cups of Jasmine rice,

and stirred it into the pot on the stove.

Once it started to boil, I turned the heat down to low and simmered for 18 minutes.

It must be the light in my kitchen, but there is a little bit of blue flame under the pot here.

The rice was an excellent copy of the one from the restaurant. Yummy — sweet with just a hint of the onion. I paired it with a tilapia that had a bit of mango salsa on top, and it was a perfect combination.

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