Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: SERVES 4
- 2 cups white Thai jasmine rice
- 2 cups good-quality coconut milk
- 1+3/4 cups good-tasting chicken or vegetable stock
- 2 +1/2 Tbsp. dry shredded coconut, unsweetened (baking type)
- 1 tsp. turmeric
- optional: 1/4 to 1/2 tsp. saffron threads (a nice addition if you have it)
- 1 clove garlic, minced
- 1 Tbsp. fish sauce, OR soy sauce if vegetarian
- 1 Tbsp. lemon juice
- 1 tsp. ground cumin
- 1/4 to 1/2 tsp. dried crushed chili (available in the spice aisle)
- 2 green onions OR a few chives, sliced (for garnish)
- Place stock in a pot and set over high heat. Add the turmeric, saffron threads (if using), garlic, fish sauce, lemon juice, cumin, and chili. Stir well and bring to a boil.
- Add the rice, shredded coconut, plus coconut milk. Stir continuously (to keep rice from sticking to the bottom) while you bring liquid back to a gentle boil.
- When liquid is gently bubbling, reduce heat to low (just above minimum) and stop stirring. Cover pot tightly with a lid and cook about 15 minutes, or until liquid has been absorbed (use a fork to pull rice back so you can see to the bottom of the pot).
- Turn off heat, but leave the pot on the burner (covered) to steam for another 5-10 minutes, or until you're ready to eat. Rice will stay hot in this way for an hour or more (great if you're having company!).
- Before serving, fluff rice with a fork and taste-test for salt. If not salty enough (this will depend on the saltiness of your stock), add a little more fish sauce OR a sprinkling of salt if vegetarian. If too salty, add another squeeze of lemon juice.
- Garnish with the green onion, and serve with a nice Thai Curry, Indian curry, or other dishes of your choice. ENJOY!