VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Medium sauce pan with lid, wooden spoon, measuring cup, kitchen knife, cutting board, small fry pan (for toasting coconut), can opener.
INGREDIENTS:
 | 1 1/2 cups Jasmine rice |
| 1 can (14 oz) Coconut milk (regular or light) |
| 1 1/4 cup water |
| 1 tsp sugar |
| Pinch of salt |
| 1/4 cup toasted shredded coconut, garnish |
| Chopped fresh cilantro to taste, garnish |
DIRECTIONS: Rinse jasmine rice with water & drain well. In a sauce pan combine coconut milk, water, sugar & salt. Stir until sugar is dissolved & the ingredients are well blended. Stir in jasmine rice; mix well. Bring to a boil over medium heat. Cover lightly, reduce heat & simmer 18 to 20 minutes. Check for doneness, add additional water a little at a time, if needed. Sprinkle with shredded coconut & cilantro. Serve warm.
SERVINGS: 4 TIME: 25 minutes
SERVING TIPS: This is our version of a recipe from Thai Kitchens, additional recipes are available at http://www.thaikitchen.com. Rice will be a very good complement to spicy meats & curries.
COCONUT RICE