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Coconut Jasmine Rice with Cilantro

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.

Coconut Jasmine Rice with Cilantro
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • 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
  1. 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.
I didn't add any flaked coconut to this dish but that would also be a nice addition. Toast it first in a dry skillet to bring out the flavor and add a bit of color variation to the rice.



3 Responses | TrackBack URL | Comments Feed

  1. The recipe you have provided for coconut jasmine rice with cilantro is really delicious and easy to make. It has large amount of protein which is very healthy for human body. I am pleased to find this recipe.


  2. This looks and sounds delicious! Lovely photos!


  3. i should have added the salt as the rice was cooking because it was hard to fluff the salt into the rice without making it mushy


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