This recipe, rich with coconut flavour, is incredibly easy to throw together. Since you need to ensure that you have two cups of liquid for your single cup of jasmine rice, I like to empty my can of coconut milk into a 2 cup measuring cup and then just fill it up with water to reach the two cup mark. You can use low fat coconut milk, but that’s really just coconut milk cut with water, so I’d recommend you get your money’s worth and enjoy the wonderful creaminess of the full fat stuff. This is amazing served with my sweet and sour tofu.
- 1 tablespoon coconut oil or vegetable oil (omit if using coconut cream or if you just don’t have any)
- 1 can coconut milk
- 100 ml water
- 1 cup jasmine rice, rinsed until the water runs clear
- 2 tablespoons fresh ginger, peeled, and thinly sliced
- ½ tsp salt
- Fresh cilantro/mint and scallions, chopped, for garnish
- Toasted sesame seeds, for garnish, preferably black
In a medium sauce pan, combine the coconut oil, coconut milk, water, rice, ginger, and salt. Stir to combine everything. Cover the pan and turn the heat on high. Bring to a simmer, turn the heat down to low, and cook until the liquid is absorbed. This should take around 20 minutes.
To serve, remove the ginger and top with the toasted sesame seeds and fresh, chopped cilantro or mint and scallions.