Rice with Coconut Milk
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
jasmine rice
|
* |
| ⅔ | cup |
coconut cream
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 ⅔ | cups |
coconut milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
jasmine rice
|
* |
| 158 | ml |
coconut cream
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 631 | ml |
coconut milk
|
|
Directions
Rinse rice in several changes of water.
Drain, discard water and set aside.
In a medium pot, over medium heat, bring coconut cream to a boil.
Add rice, sugar and salt. Add coconut milk and return to a boil.
Cook, partially covered, stirring occasionally, about 3 minutes.
Redice heat to low and simmer, covered, stirring occasionally, 15 to 20 minutes, or until all the liquid has been absorbed and the rice has fluffed.
