Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients
4
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2 Cups Thai Jasmine Rice
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1 Coconut Milk (400ml)
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1 1/2 Cups Water
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1 Teaspoon Salt
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1 Teaspoon Sugar
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1 Mango , Sliced
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1 Tablespoon Cilantro Or Thai Basil , Rough Chopped
Directions
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STOVE TOP METHOD
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In a medium-sized mixing bowl, rinse and wash the jasmine rice several times under cold water until the water runs clear. Drain excess water in a large fine-mesh sieve and place the rice into the cooking pot.
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Add coconut milk, water, salt, and sugar.
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Bring the mixture to a boil over high heat. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for 5 minutes.
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Fluff and serve with sliced mango, some chopped cilantro, or Thai basil.
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RICE COOKER METHOD
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For the rice cooker method, use ½ Cup less water
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Wash rice per the instructions above
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Combine the rice, coconut milk, water, salt, and sugar in the rice cooker and set it to the cook setting.
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After cooking keep rice covered for 5-10 minutes to rest. Fluff the rice and serve with sliced mango and chopped cilantro or Thai basil.