Coconut RicePeden + Munk
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.
Recipe information
Yield
Makes 6 servings
Ingredients
2 cups jasmine rice
1 cup coconut cream
1 1/2 tablespoons sugar
1 teaspoon kosher salt
Preparation
Step 1
Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
Step 2
Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40-45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.
Recipe notes
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