With subtle hints of coconut, this Jasmine rice is one yummy side dish. Corey would tell you could have just this rice for dinner, which you could, but even he knows better! This Jasmine rice is cooked in coconut milk, water, and butter giving it a creamy rich consistency- perfect to serve up with other Asian flavored dishes like grilled teriyaki steak or chicken, lettuce wraps, or my yummy miso glazed salmon. Coco’s Coconut Jasmine rice couldn’t be easier to make. All you have to do is dump all the ingredients in the pan and let the heat work it’s magic. Stir in sweetened coconut flakes for a little touch of sweetness and sprinkle sesame seeds on top! And here you have it, the delicious recipe folks!
Coconut Jasmine Rice
Prep time: 5 minutes
Cook time: 15 minutes
Inactive time: 10 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients:
1 ½ cups Jasmine rice
1¼ cups water
3/4 cup unsweetened coconut milk
1 tablespoon butter
1 teaspoon salt
½ cup sweetened coconut flakes
1 tablespoon sesame seeds
Directions:
Soak rice in cold water for about 5 minutes. Drain and place rice in a saucepan. Add water, coconut milk, butter, and salt. Place the saucepan over high heat, and bring to a boil. Stir and reduce heat to low, cover pot with a lid. Continue cooking for 15 minutes.
Remove the pot from heat and allow to sit for 10 minutes, covered. Remove lid and fluff rice with a fork. Stir in sweetened coconut flakes and sesame seeds.