May 30, 2012

Jasmine Rice

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.

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