Ingredients

The following ingredients have 14 Servings
  • 2 cups jasmine rice
  • 2 cups water
  • 1 cup coconut milk (unsweetened)
  • ½ cup coconut flakes
  • ¼ teaspoon kosher salt
  • 1 teaspoon chopped cilantro (optional for garnish)

Instruction

  • Wash Rice - In a fine-mesh strainer, rinse jasmine rice with cool water until it runs clear, drain well.
  • Boil Rice - In a medium saucepan, add washed rice, water, coconut milk, and salt. Bring to a boil, stirring a few times to combine.
  • Simmer Rice - Cover and simmer, reducing heat to low. Cook rice until all of the water is absorbed and grains are tender, about 15 to 17 minutes.
  • Steam Rice - Turn off the heat and let the rice stand for 10 minutes.
  • Toast Coconut - In a medium-sized nonstick pan, toast shredded coconut flakes over medium-low heat until lightly golden-brown on both sides. Shake pan constantly to prevent coconut shreds from burning. Remove from heat and transfer to a small bowl.
  • To Serve - Gently fluff the rice with a fork. Serve topped with toasted coconut flakes and cilantro.