This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Rice is a beautiful food. It is beautiful when it grows, precision rows of sparkling green stalks shooting up to reach the hot summer sun. It is beautiful when harvested, autumn gold sheaves piled on diked, patchwork paddies. It is beautiful when, once threshed, it enters granary bins like a (flood) of tiny seed-pearls. It is beautiful when cooked by a practiced hand, pure white and sweetly fragrant."
-Shizuo Tsuji, Japanese chef and cookbook author
Never stir rice. It doesn’t matter how you cook it, stirring it breaks down the starches on the outer layer and turns the rice to a gooey paste. Simply place the rice in the boiling liquid, stir once and cover. Leave it alone until the water is evaporated.
The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled "light" or "lite" coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.
I have used two coconut milk products and both are excellent. One is called Ka-Me and the other is A Taste of Thai. Both companies' products are widely available, but the light coconut milk is not found in every store. Ask the market manager to order some if you do not see it on the shelf.
1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol
Servings = 2 | Serving size =1/2 cup rice
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3,4.
The rice doesn’t keep well overnight in the refrigerator.
|1/2 cup||reduced-fat (lite) unsweetened coconut milk|
|1/2 cup||jasmine rice|
Prior to opening the can of coconut milk, shake very well.
In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, covered, for about 15 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Serving size = about 1/2 cup cooked rice
Servings = 2
Amount Per Serving
|Calories 211||Calories from Fat 35|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 1g||2%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 2%||Iron 12%|
|Vitamin K 0 mcg||Potassium 53 mg|
|Magnesium 12 mg|