This week I was making some Asian inspired pork tenderloins and was going to throw together my Asian Slaw and rice. I had invited our best friends over for dinner and wanted to do something extra to the rice. Yes, I have cooked rice in chicken broth, and I have thrown cajun spices into it, but I have been trying to step out of my comfort zone lately and Asian is not in my wheelhouse. After careful thought and rummaging through by kitchen cabinets, I found a can of coconut milk. I know, that is more Thai than Asian, but they meld together nicely.
What transformed was a wonderful concoction of creamy goodness. I had two helpings, one of our friends had three helpings. There was no rice left in this bowl. And, I have been thinking about this rice since that night.
I have to confess, I am not a fan of ginger, but if you are a ginger lover…add it.
Coconut Rice
Ingredients
2 cups jasmine rice, rinsed
1 can coconut milk
1.5 cups water
1 tsp sugar
1 tsp salt
Directions
Place all ingredients in a pot, bring to boil, turn it down to a simmer, cover and cook for 20 minutes.
Make this recipe your own. You could add ginger or even five spice.
