Coconut Rice
Servings: 4 cups
Ingredients
- 2 cups Jasmine rice
- 1 13.5 ounce can unsweetened coconut milk
- 1-1/2 cups water
- 1-½ teaspoons salt
- 1 tablespoon lime juice
Instructions
- Rinse the rice: Place rice in a large bowl and fill with cold water and move the rice around with your hands. Drain the rice and repeat this step until the water inside the bowl is clear.
- Add the rice, coconut milk, water, salt and lime juice to a medium pot and turn heat to high. Bring to a boil and continue to cook until all the water has evaporated below the rice and the bubbles have disappeared, about 10 minutes.
- Cover and reduce temperature to the lowest heat and cook for 10 minutes.
- Once done, fluff with a fork and serve immediately.
Notes
The rice will keep for about 5 days in the refrigerator. Alternatively you can freeze in single serve portions to use for a quick weeknight dinner. To reheat place rice in a medium pot with 2 tablespoons of water and place on low heat with a cover. Cook for about 10 minutes until the rice is completely heated through and the water has been absorbed.
See body of the post for directions for cooking in the Instant Pot.