Prep 5 mins
Cook 45 mins
We enjoy this very much-I like the Jasmati brand ( american Jasmine) since you don't have to rinse the rice. You can also buy fresh ginger ( inexpensive) -peel it, cut it into small chunks then freeze. You can use the frozen ginger as you need it!
- 1 cup jasmine rice
- 1 (13 1/2 ounce) light coconut milk
- 1⁄3 cup chicken broth (or water )
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 pinch red pepper flakes
- 1⁄4 teaspoon grated ginger
- Rinse Jasmine rice, in mesh colander, until water runs clear ( skip this step for the jasmati brand).
- Combine all the ingredients in a non-stick, deep sauce pan.
- Turn heat on to medium high and let mixture come to a boil.
- Put a tight lid ( or foil ) over the mix and immediately turn heat down to lowest level.
- Let cook for 30 minutes ( do not open cover).
- Turn heat off and let mix sit for another 15-20 minutes ( do not open cover).
Almost like a dessert! I added some cayenne pepper for a little more kick and then topped with a bit of honey to bring out the sweet flavors for a quick snack. So good. Will be pairing with a honey garlic chicken meal later and I think it's just enough!
I found my rice to not have much flavor and was puzzled since it smelled so good while putting it together. However, it was easy and did spice up plain Jasmine rice. I think it would be better with some toasted coconut flakes thrown in while cooking and chopped garlic. The boyfriend thought it was a "4."
Made for All New Zaar Cookbooks Tag! This was good, but it wasn't over the top. DD liked it much better than DH & I.