Creamy Coconut Rice​

Ingredients​

• 2 cups jasmine rice sub with long grain white rice
• 13.5 ounces full fat canned coconut milk full fat yields the creamiest results
• 1 1/2 cups water
• 1 teaspoon kosher salt use 1 teaspoon if using regular table salt
• freshly chopped cilantro, for garnish optional

Instructions​

• Rinse the rice and drain well. Place the rice in a medium sauce pan along with the coconut milk, water and salt and stir well.
  2 cups jasmine rice,13.5 ounces full fat canned coconut milk,1 1/2 cups water,1 teaspoon kosher salt
• Place the pan on the stove top and bring to a boil over high heat. Cover, reduce the heat to low and cook for 20 minutes longer or until all of the liquid has been absorbed. Remove from heat and fluff the rice with a fork, then cover once more and allow the rice to steam in the pot for 10 more minutes.
• Serve garnished with freshly chopped cilantro, if desired, and enjoy!
  freshly chopped cilantro, for garnish

Notes​

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• Pro tip: Use full fat canned coconut milk for a richer, creamier texture.
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• Brown rice may be substituted for jasmine rice, but cooking times and the amount of liquid used will vary. Be sure to follow package instructions.
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• Canned light coconut milk may be used to decrease the amount of fat, but it won't yield the same rich and creamy texture.
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• Coconut rice will keep in the refrigerator for up to 3 days.