For tonight's rice dish, I opted to go with a little tropical flavor, as I was also serving a citrus-apple-mint salad on the side. Again, I made this dish in the rice cooker, though I'm pretty sure you could just follow the manufacturer's stove-top directions as well, and sub in the coconut milk for some of the water, as I did here. I found the coconut flavor to be a bit subtle, but I think it still managed to add an additional layer of flavor that I was going for.
Coconut Rice
makes 4+ servings
2 cups Thai jasmine rice
1 can organic coconut milk (I used a light variety)
3/4 cup water
1. Combine the ingredients in the bowl of a rice cooker. Cook on the "white rice" setting. Let stand for at least 15 minutes in the rice cooker after the cooking cycle is complete.
2. Fluff and serve.
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