Monday, February 7, 2011

Coconut Rice

My sister-n-law requested I put this recipe on my blog. It is fantastic served with Thai stir fry chicken. I use Vigo Jasmine rice to make this recipe and I I go by the recipe on the bag. Of course, I convert a few ingredients.

So here it is:

1 1/2 cups Jasmine Rice
1 14 ox can Coconut milk
1/4 cup water
1 tsp organic sugar
1/4 tsp sea salt

Rinse rice thoroughly, several times until almost clear. Drain in colander. In a 4 quart saucepan with lid, add coconut milk, water, sugar, and salt. Stir until blended. Add drained rice and stir. Bring to a boil, reduce heat and cover tightly to simmer. Cook about 15 minutes and remove from heat. Fluff and serve. Enjoy!

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