Coconut rice is so easy to make and the perfect side dish to all your Asian-influenced recipes. This recipe is a sugar-free version of your favorite Thai restaurant rice.
Ingredients
1cupjasmine rice, rinsed, optional - see notes
14ouncecan coconut milk, can be light
¼teaspoonsea salt
Instructions
Add the rice to a small pot and fill it halfway with water. Pour the water out (don't let the rice out of the pot!) then repeat 3-4 more times.
1 cup jasmine rice
Pour the can of coconut milk into a 2-cup measuring cup. Add enough water to make 2 cups. Add the salt. Pour the coconut milk/water and salt into the pot and stir.
14 ounce can coconut milk, ¼ teaspoon sea salt
Bring the pot to a simmer over medium-high heat, stirring several times while the coconut milk is warming to prevent the rice from sticking to the bottom of the pot.
When the pot starts to simmer, reduce the heat to low and cover the pot. Cook for 12 minutes then remove the pot from the heat and set it aside for 8 minutes.