April 6, 2012 | Beans & Grains, Side Dishes
Ever since I learned to really cook – not just read a recipe, but learned how to marry flavors, experiment with combinations of ingredients – I’ve been on a mission to eradicate plain food from my table. Sure plain jasmine rice isn’t really bad – it does have that nice jasmine floral aroma and flavor. But the simple addition of coconut and cilantro really make this dish.Know what else I love about this recipe? It’s simple. I mean as simple as simmering rice. You just replace some of the water with lite coconut milk, then stir in chopped cilantro at the end. You can add a little butter if you want, and enough salt to your taste, and you’re good to go. All of a sudden you have an interesting side dish for an Asian inspired menu. From bland to bold just like that.
- 1 cup jasmine rice
- 1 cup water
- 1 can lite coconut milk
- ½ cup chopped cilantro
- Salt and pepper, to taste
- Butter, to taste, optional
- Combine rice, water, and coconut milk in a medium saucepan, cover, and bring to a boil. Reduce heat and simmer until the water is just barely absorbed, about 20 minutes. Remove from heat and let stand for a few minutes before fluffing with a fork, adding cilantro, and seasoning with salt and pepper to taste. If you prefer, add a little butter at the end for some deeper richness.