Easy And Quick Jasmine Jasmati Rice With Coconut Milk Recipes

Steps:

• Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
• Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
• Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.

Steps:

• Rinse the rice under cold water 3 times or until the liquid runs clear. Add the rice, coconut milk and water to a medium pot; stir well. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes. Remove from the heat and let stand for 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with coconut flakes.

Steps:

• Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

Steps:

• 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).
• Enjoy.

Steps:

• In a large saucepan, bring water, oil and salt to a boil. Stir in rice; return to a boil, stirring once. Reduce heat; simmer, covered, until water is absorbed, 15-17 minutes., Stir in cherries, peanuts and orange zest; let stand, covered, 10 minutes. Sprinkle with coconut.

Steps:

• Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.

Steps:

• Rinse rice in several changes of water.
• Drain, discard water and set aside.
• In a medium pot, over medium heat, bring coconut cream to a boil.
• Add rice, sugar and salt.
• Add coconut milk and return to a boil.
• Cook, partially covered, stirring occasionally, about 3 minutes.
• Reduce heat to low and simmer, covered, stirring occasionally, 15 to 20 minutes, or until all the liquid has been absorbed and the rice has fluffed.