- 2 cups jasmine rice
- 1 1/2 cups water
- 1 cup canned unsweetened coconut milk
- 1 teaspoon kosher salt
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
Recipe courtesy of Sandra Lee, 2008