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Double Coconut Jasmine Rice

Author: Andie Mitchell

Ingredients

  • 1 cup jasmine rice
  • 1 cup water
  • 1 cup canned unsweetened light coconut milk
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons finely chopped fresh cilantro

Instructions

  • Combine rice with water, coconut milk, and salt in a small pot set over high heat. Bring the liquid to a boil, stir, and turn the heat down to low. Cover and allow the rice to cook for 20 minutes.
  • At this point, most of the liquid should have been absorbed by the rice; check by stirring gently with a fork. Remove the pot from the heat, stir in the shredded coconut, and let stand, covered, for another 10 minutes. Fluff with fork and serve with fresh minced cilantro.