Thai Jasmine Coconut Rice
The secret to delicious Thai Jasmine coconut rice that tastes like what you've had in a restaurant is the sautéed onions.
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Servings: 4 people
Ingredients
- 1 tablespoon butter
- ¼ cup finely minced onion
- 1 cup Thai Jasmine rice
- 2 cups canned coconut milk* (or 1 can plus enough water to measure 2 cups)
- ½ teaspoon salt
GARNISH
- chopped cilantro or toasted coconut
Instructions
- Heat butter in a saucepan over medium heat. Sauté onion until slightly browned, stirring frequently, about 5 minutes.
- Add rice and cook for 1 minute stirring to coat all the grains of rice.
- Add coconut milk and salt to the pan, stir. Bring to a boil over medium-high heat. Reduce to simmer, cover and cook for 20 minutes.
- Fluff with a fork and transfer to serving dish. Garnish with chopped cilantro or toasted coconut if desired.
Notes
* Read the label on the can. 60% coconut extract makes rice that is a little too creamy for me, 24% coconut extract is perfect. Pay close attention, repeat your favourite recipes and decide for yourself.