Description
This Coconut Jasmine Rice is light and fluffy with hints of fresh lime juice and cilantro. The recipe only combines a few ingredients and is ready to eat in 30 minutes.
Ingredients
Scale
- 1 cup jasmine rice
- 1 cup coconut milk, unsweetened
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 teaspoons fresh squeezed lime juice
- 1 tablespoon fresh cilantro, minced
Instructions
- Rinse the jasmine rice in a mesh strainer to remove the excess starches.
- In a medium saucepan, add in coconut milk, water, sugar, and salt.
- Bring the ingredients in the saucepan to a boil over medium high heat on the stovetop.
- Pour in the rice and stir. Cover the pot and reduce heat to low. Cook covered for 20 minutes.
- Uncover and use a fork to fluff the rice. Do not stir. Pour in lime juice and cilantro and gently toss with a fork to combine.
- Serve and Enjoy!
Equipment
Notes
- Rinse the rice in a mesh strainer with water before cooking. I know it can seem like a silly extra step, but it really helps remove the starch and reduce clumping and prevent sticky rice.
- Give the can of coconut milk a good shake before opening to mix up the fatty cream that will sit on top.
- Don't open the lid on the rice pot until after the 20 minutes is up. The steam is crucial to the cooking process and if you let it out, it won't cook as well.
- Fork fluff the rice once opening the lid, rather than stirring.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: stovetop
- Cuisine: asian