Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings.
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1 comment:
I like the idea of cooking rice with coconut milk - I'll add to the shopping list. At work they've been using basmatti rice which is so tender and easy to chew. I'll add it to my shopping list as well!
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