Years ago, I fell in love with the Jasmine Rice at Bonefish Grill. Which is unusual for me. I don't hate rice, but I don't usually go out of my way to eat it. Ever since that first time, I have tried recipe after recipe in an attempt to come up with something close to as delicious as theirs. This weekend I finally hit on it with the recipe I found online. I have no idea where I got it because I printed it out and didn't save the link. However, here it is in all its simple glory. I doubled this recipe for our family.
2 cups Jasmine Rice
2 cups coconut milk
1 3/4 cups water
2 heaping Tablespoons coconut
1/2 teaspoon salt
1/2 teaspoon oil
1. Rub oil over bottom and sides of pot with tight-fitting lid
2. Place all ingredients in pot on Medium-High to High heat. Stir occasionally to keep rice from sticking.
3. Once it has begun to bubble, reduce heat to low and cover. Let simmer 15-20 minutes or until almost all the liquid is absorbed.
4. Turn heat off and let sit covered at least 5 minutes or up to one hour.
5. Fluff with fork.
We served this with Lemon Butter Caper Sauce.
May 30, 2012
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