Easy Coconut Rice

Coconut flavours are the widespread component in almost each Thai or South Asian entree. You not often come upon an entree that does not name for a can of coconut milk or cream. And almost each Thai dish is served with a bowl of long-grained Jasmine rice. but sometimes undeniable Jasmine rice is just now not enough. when you strive easy coconut rice, you will see how quickly it will develop into the option of preference.

Easy Coconut Rice

In case you aren't already enthusiastic about this dish, wait until you begin to scent that brilliant, fragrant coconut scent emanating out of your pot of rice! you'll need to scoop out a spoonful of these items and attempt it right there, uncooked and all. trust me on this one, i have been there.

The craziest factor is that i've in no way been a big fan of direct, sturdy coconut flavour, you already know like the flavour observed in coconut water or shredded coconut. I realize, crazy, right? but while coconut is presented in a recipe the shape of coconut milk, cream or oil, I fall in love. it is genuinely some thing else. I don't actually recognize why and that i can't describe it, however it just gives the proper amount of subtle flavour and great creaminess that has me craving for seconds!

INGREDIENTS:

• 2 cups jasmine rice
• 1 (400 ml) can coconut milk
• 1 + 1/2 cups of water
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar, or to taste
• 1 tablespoon fresh cilantro, chopped (optional for garnish)

INSTRUCTIONS:

1. In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.
2. On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
3. Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.

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