Saturday, April 25, 2009

Coconut Rice

A Variation of stemaed jasmine rice, the rice is enriched with coconut milk, sugar and salt, resulting in a creamy texture, sweet and fragrant with coconut.
Recipe Courtesy "The Spirit House" Cooking School
For 4 Servings
1 1/2 cups jasmine rice
1 can unsweetened coconut milk
3/4 cup of water
1 tsp sugar
pinch salt
1. Rinse the rice.
2. Put the coconut milk, water sugar and salt in saucepan, stir until the sugar is dissolved and the liquid is well blended.
3. Add the rice and bring to a boil. Cover tightly and reduce the heat to its lowest setting. Simmer for 18 minutes. Lift the lid to check that it is cooked, cook for 1 -2 minutes longer if necessary.
4. The rice is done when the grains are soft enough to crush between your thumb and forefinger. 5. Turn off the heat and let stand covered for 8-10 minutes before serving.

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