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Asian Coconut Rice

SUBMITTED BY: SILVREZS PHOTO BY: MRS TEMPEST

"I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like."

PREP TIME	5 Min
COOK TIME	20 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice

READ REVIEWS (135)

DIRECTIONS

In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

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REVIEWS

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Reviewed on Jul. 24, 2003 by Navy_Mommy

I didn't like this recipe. I thought it was too sweet and overpowered the taste of everything else. Also, the rice was undercooked and sticky. I tried adding a little more water to give it time to finish cooking, but it really didn't help. I will not make again.

9 users found this review helpful

Reviewed on Mar. 22, 2007 by Grace

I was curious about this recipe and decided to try it one night with some pineapple and apricot chicken. My family loved it! This is the only rice they want to eat now. We have a lot of stir fry with vegetables and chicken, and if I don't make this rice, I get in trouble. The only thing I will say is that I have never had to cook this rice for 18-20 minutes. I start checking mine at 10 minutes, and it almost burns at 12 minutes. Great alternative to plain white rice!

7 users found this review helpful