This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
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.
Servings: 2 | Serving size: 1/2 cup rice
Cooking Time: 30 Minutes
This recipe can easily be multiplied but doesn't keep well overnight in the refrigerator.
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.
Serving size: about 1/2 cup cooked rice
Amount Per Serving
|Calories 210||Calories from Fat 32|
|% Daily Value|
|Total Fat 3.5g||5%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 38g||14%|
|Dietary Fiber <1g||2%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 11%|
|Vitamin K 0mcg||Potassium 53mg|