Thursday, September 19, 2013

Asian Coconut Rice

We like this with just about any kind of Asian dish.  Teriyaki chicken has become pretty popular in our house of late.  I also sometimes add unsweetened coconut flakes to make it more coconutty.

1 can (14 oz) coconut milk
1 1/4 cup water
1tsp sugar
1 pinch salt
1 1/2 uncooked jasmine rice (although I just use whatever rice I have.  And I never have brown rice)

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 for 18-20 min, until rice is tender

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