Creamy Coconut Rice
This rice, cooked with coconut milk, elevates the flavor of the rice. It's a solid accompaniment to many dishes.
- 2 cans unsweetened coconut milk (13.6 oz cans)
- 3/4 cup water
- 2 cups jasmine rice (or other rice)
- 3/4 tsp salt
- 3 tsp sugar (can be omitted)
Dump all ingredients into a medium sauce pan.
Bring to a low simmer, then turn the temperature down to low.
Cook for 20-25 minutes until all liquid is absorbed.
NOTE: Stir this rice a couple of times during cooking so the coconut milk does not burn on the bottom of the pan.
TIP: Serve with a sprinkle of lime zest over the top to make it pretty. The lime tastes great, too.