Coconut Rice
HB-9746 · Hand-built original · American
Jasmine rice simmered in coconut milk with garlic, butter and coconut oil, lightly sweetened and rested before fluffing.
AmericanAppetizer30 minGluten-freeEgg-free
Main ingredient: rice
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 cups Jasmine rice rinsed well
- 1/2 tablespoon coconut oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 13.5 ounce can coconut milk
- 1 1/3 cup water
- 2 teaspoons salt
- 2 tablespoons sugar
Method
- Warm the coconut oil and butter in a pot over medium heat and cook the garlic for about 1 minute.
- Pour in the coconut milk and water, stir in the salt and sugar, and bring the liquid to a boil.
- Add the rinsed jasmine rice, return it to a boil, then lower the heat, cover and simmer for 15 minutes.
- Take the pot off the heat and leave it covered for 10 more minutes, then lift the lid and fluff the rice with a fork before serving warm.
Prep: 5 min · Cook: 25 min · Total: 30 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).