Jasmine Rice

I found a new way to cook rice. Well, not new but new to me. I saw a recipe on Martha Stewart where they cooked Jasmine Rice in coconut milk (not cream of coconut but coconut milk). It sounded like it would be very good. I did an Internet search to find a recipe. I found this one at 101 cookbooks. I think that one would be good but I wanted to do a version that we could have for breakfast. Something kind of along the lines of rice pudding(ish).

This recipe used 2 cups jasmine rice, 1 cup coconut milk, and 1 1/2 cups water. I did not know what I would do with the rest of the coconut milk since the can was a little over 1 1/2 cups. I decided to just put in all the coconut milk. I am glad I did. It had a very creamy texture. I left out the other ingredients that the original recipe had in it. I think it turned out great. For those of you who do not like coconut, let me say that is was not a strong coconut taste. My daughter does not like coconut but she loved the rice cooked this way. Jasmine rice has a stronger taste then plain white rice which also add some depth to the flavor. I severed it with eggs but just a bowl of this would be good. I will definitely be making this again for breakfast.

Lynn's Kitchen Adventures

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