Coconut Rice!

Why have I all of a sudden decided to post in this again? Because I have undertaken a challenge on my private blog to post 100 recipes, and I though "why not update them here as well?"

So, onto the first recipe: Coconut Rice 


Ingredients: 
2 cups Jasmine Rice
2 cups water
1 cup coconut cream*
1 teaspoon salt
1 1/2 tbsp Sugar

Let me start off by saying that I LOVE jasmine rice in any way, shape, or form. It is by far my favorite kind of rice, and I've been eating a lot of it with my stomach issues as of late. 

The first order of business with Jasmine rice is to rinse it really good. If you don't you'll get more of a sushi rice texture, which is not what we want with this recipe. 

This is my first rinse. It needs to be rinsed until the water is basically clear after you swish it around a few times. 

*I couldn't find coconut cream, so instead I used a bit of coconut milk. But here's the interesting thing. If you've never had coconut milk, it separates inside the can when it's cold so there's this really thick stuff on top (the cream) and more watery stuff on bottom.  You can kind of see where there's the really thick cream on top and the more water stuff under it. So I scooped out that thick stuff and threw away the rest, because I frankly don't know what to do with it...

Then combine all ingredients above in a large saucepan. Bring all this up to a slight boil, and stir just until the sugar dissolves. Then put the stove down to 'low' and let it sit until the liquid is dissolved. The original recipe said 40-45 minutes, but I found mine only needed about 20-25. 

 YUM.














I cooked up some of this that I found at my local whole foods. There were no preparation instructions, but I decided to bake in for about 15 minutes at 350 to get it warm and a little crispy.

 

Dinner is served!!