Coconut Jasmine Rice
Elevate your rice game to new levels!
This rice dish is a perfect accompaniment to most Thai dishes; but don't let that stop you from fusion-ing. It will work with anything rich and savoury. I do all my rice cooking in an Instant-Pot, so the directions will be for that, but any method that gets the job done is satisfactory; just make the little adjustments you need to.
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Ingredients
- 1 cup (230g) Jasmine rice (or basmati)
- Coconut Milk Mixture:
- ½ cup (125ml) 100% pure unsweetened full fat coconut milk or Thai unsweetened coconut milk
- ¾ cup (188ml) unsalted chicken stock (prefered) or water
- ¼ - ½ teaspoon fine sea salt/table salt (I like it a little saltier, so I always go with a mounded 1/2 tsp)
- ½ tsp sugar
- 1 lime leaf (or the zest of one lime)
- pinch turmeric
- ½ cup chopped cilantro
Instructions
- 1
Rinse rice under cold tap water until clear. Drain well.
- 2
Create Coconut Milk Mixture: In a 2 cup (500ml) glass measuring cup, mix ¼ - ½ tsp fine sea salt, ½ cup (125ml) unsweetened full fat coconut milk, ½ tsp sugar, lime leaves, and ¾ cup (188ml) unsalted chicken stock together. Mix well.
- 3
Place 1 cup (230g) of Jasmine rice into the pressure cooker. Pour in all the coconut milk mixture and give it a quick stir to ensure all the rice is covered in liquid. Close lid and pressure cook at High Pressure using Manual/Pressure Cook button for 5 minutes + 10 minutes Natural Release. (6 minutes for basmati).
- 4
Serve: Add the chopped cilantro, fluff, and serve.
Nutrition
Serving size: 136 g Calories: 297