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This amazing Coconut Rice is creamy, slightly sweet and has the perfect texture. Not too sticky and not too dry and crunchy. Would you believe me if I told you I made 8 batches, testing this recipe before I got it just right? It’s true. My family was tremendously grateful when we finally arrived with a win. 🙂 We’ve been eating a lot of rice.
It would be ever so fabulous with these recipes…
Hope you get a chance to try it, my friends. It’s a delight.
Ingredients
- 4 1/2 C hot water
- 1 C canned coconut milk, full fat (found in the baking aisle)
- 2 C jasmine rice
- 1 tsp rice wine vinegar
- 1 tsp salt
- 2 Tb lime juice (bottled is fine)
- 1 tsp sugar
- 1 Tb coconut extract
- 1/2 C cilantro, chopped
Instructions
- Open your can of coconut milk and gently stir it, making sure the solid portion and liquid portion get combined and well incorporated. Measure out 1 C worth.
- Pour the hot water and coconut milk into a large deep skillet. Heat it up over medium high heat until it begins to simmer.
- Add the rice, rice wine vinegar, salt, lime juice and sugar into the pan and stir to combine.
- Cover and allow it to come to a boil. Reduce the heat to medium low and cook for 12-15 minutes.
- When the rice is cooked through and the liquid has absorbed, immediately remove it from the heat.
- Stir in the coconut extract and cilantro.
Serve and enjoy!
Recipe from Jamie Cooks It Up!
