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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Rice is a beautiful food. It is beautiful when it grows, precision rows of sparkling green stalks shooting up to reach the hot summer sun. It is beautiful when harvested, autumn gold sheaves piled on diked, patchwork paddies. It is beautiful when, once threshed, it enters granary bins like a (flood) of tiny seed-pearls. It is beautiful when cooked by a practiced hand, pure white and sweetly fragrant."
-Shizuo Tsuji, Japanese chef and cookbook author

The refrigerator light goes on...

Never stir rice. It doesn’t matter how you cook it, stirring it breaks down the starches on the outer layer and turns the rice to a gooey paste. Simply place the rice in the boiling liquid, stir once and cover. Leave it alone until the water is evaporated.

Coconut Milk

The canned coconut milk used in this recipe is a reduced-fat version. This   will sometimes be labeled "light" or "lite" coconut   milk. There is a big difference between regular coconut milk, at 45 grams of   fat per cup, and the light version, at about 12 grams of fat per cup. In both   regular and light coconut milk most of the fat is highly saturated, so I always   try to use coconut milk sparingly.

I have used two coconut milk products and both are excellent. Thai companies   produce both products. One is called Ka•Me   and the other is A Taste of Thai.   Both companies' products are widely available, but the light coconut milk   is not found in every store. Ask the market manager to order some if you do   not see it on the shelf.

1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat   fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol

Coconut Rice

Servings = 2 | Serving size =1/2 cup rice

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4.

The rice doesn’t keep well overnight in the refrigerator.

1/2 cup	reduced-fat (lite) unsweetened coconut milk
3/4 cup	water
1/4 tsp	salt
1/2 cup	jasmine rice

Prior to opening the can of coconut milk, shake very well.

In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.