Coconut Rice
Delicious with teriyaki chicken or fish.
Ingredients
- 1 cup Jasmine rice, rinsed and drained.
- 1 tablespoon butter
- 1 teaspoons salt
- 1/2 cup cold water
- 1.5 cups coconut milk
Instructions
Stove Top Method
- Combine the rice with butter in your sauce pan over low heat. Gently stir until all of the butter has integrated fully and lightly coats the rice kernels.
- Add the cold water, salt and coconut milk, and stir to combine. Cover with a tight fitting lid. Place over high heat and bring to a boil. Do not leave the pot unattended at this time, as this will happen quickly.
- Remove the lid and thoroughly stir the rice mixture with a spoon. Cover once again, reduce to low heat, and set a timer for 15 minutes.
- After 15 minutes, set the saucepan (still covered with the lid) off the heat. Set a timer for 10 minutes. Fluff the rice with a fork, season to taste as necessary, and serve.
Rice Cooker Method
- I have a rice cooker and simply put all the ingredients into the cooker and select the regular rice setting!
Notes
I often use seven grain rice instead of Jasmine rice because it has some good health benefits and I really love the nutty flavour.
Tried this recipe?Let us know how it was!