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Coconut Rice
Servings = 2 | Serving size =1/2 cup rice
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 |
| 3/4 cup | water |
| 1/4 tsp | salt |
| 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.
Nutrition Facts
Serving size: about 1/2 cup cooked rice | Servings 2
Calories 211 | Calories from Fat 35
Amount Per Serving (% Daily Value)
Total Fat 4g (6%) | Saturated Fat 3g (14%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 304 mg (13 %)
Total Carbohydrates 38g (13%) | Sugars 1g
Dietary Fiber 1g (2%) | Protein 3g
Vitamin A 0% | Vitamin C 0 % | Calcium 2% | Iron 12%
Vitamin K 0 mcg | Potassium 53 mg | Magnesium 12 mg
"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
The refrigerator light goes on...
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.
