• 2 cups jasmine rice
• 1 1/2 cups water
• 1 cup canned unsweetened coconut milk
• 1/2 teaspoon kosher salt

• Rinse and drain rice in cold water.
• Place in a saucepan with water, coconut milk, and salt.
• Place the pot over high heat and, bring the liquid to a boil.
• Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid.
• Continue cooking for 15 minutes.
• Remove the pot from the heat and let stand 10 minutes, covered.
• Fluff with fork and serve.

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