the scent of jasmine rice cooking on your stove is so exotic. i’m going to research and try to find some cheaper jasmine rice (and spices) at an ethnic grocery store soon; i’ll post what i find out… i used the rest of my canned coconut milk from my bubble tea, but a carton (like So Delicious brand) is fine.
1 cup brown jasmine rice
1 cup water
1 cup coconut milk
dried unsweetened shredded coconut
1. combine water, milk, a shake of sea salt, and rice in a medium-sized pot. bring to a boil, and reduce to simmer.
2. stir occasionally and make sure it doesn’t start sticking to the pot. long-cooking rice packages say it takes 45-50 minutes, but if all the water is absorbed sooner and your rice tastes done, it’s ready. serve with a sprinkling of coconut.