Coconut Jasmine Rice with Cilantro
The most delicious stovetop rice you will ever eat! Use coconut milk to infuse the rice with amazing flavor. It turns out so tender and a little bit sweet, but not in a weird way. You will still want to pair it with your Slow Cooker Chicken Tikka Masala, or any other curry.
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 1 (13.6-oz) can coconut milk (lite or regular)
- 1 & 3/4 cups water
- 1 & 3/4 teaspoons kosher salt
- 2 cups jasmine rice
- 1/2 cup chopped cilantro
Steps
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Add coconut milk, water, salt, and rice to a 3 quart pot.
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Put the lid on and turn the heat to high.
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When the rice starts to boil, turn the heat down to low. Keep the lid on, there's no need to stir.
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Simmer on low for 15 minutes, or until the liquid is absorbed and the rice is tender.
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Turn the heat off but don't remove the pot from the burner. Leave the lid on for another couple minutes until the rice has reached the dryness level you like.
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Stir in the cilantro.
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Serve hot! Makes about 4-5 cups cooked rice.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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