COCONUT RICE
4 to 6 servings
Bring to a boil in a large saucepan:
- 1 cup canned coconut milk
- 1 cup water
- 1 cup jasmine rice
- ¾ teaspoon salt
Stir once, cover, and cook over very low heat until the liquid is absorbed and the rice is tender, about 20 minutes. If desired, sprinkle over the cooked rice:
- (⅓ cup shredded or flaked unsweetened coconut, toasted)
- (Cilantro leaves)