From the kitchen
Coconut Cilantro Rice
Jasmine rice cooked using a 50/50 mix of coconut milk and water, finished with fresh lime and cilantro.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 1/2 cups Jasmine Rice
- 1 can (13.5 oz) Coconut Milk
- 1 1/4 cups Water
- 1/2 tsp Salt
- 2 tbsp Fresh Lime Juice
- 1/4 cup Fresh Cilantro, chopped
Method
- Rinse the rice under cold water until it runs mostly clear.
- Combine the rice, coconut milk, water, and salt in a pot with a tight-fitting lid.
- Bring to a boil, then reduce heat to the lowest setting, cover, and cook 15 to 18 minutes without lifting the lid.
- Remove from heat and let sit, covered, for 10 minutes.
- Fluff with a fork and stir in the lime juice and cilantro just before serving.
Kitchen note
Add the lime juice only at the very end, off the heat — stirring fresh acid into hot coconut milk while it's still over the flame is a reliable way to end up with visibly curdled rice.
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