Purple Jasmine Coconut Rice
Ingredients
The rice
-
2
cups
purple jasmine rice
The cooking liquid
-
1
cup
unsweetened coconut milk
-
1 ½
cups
water
-
1
teaspoon
fine grain sea salt
The toppings
-
4
medium
shallots
-
¼
cup
unsalted butter
-
1
handful
cashews
Instructions
- Rinse the rice several times until the water runs clear.
- Combine the rinsed rice with coconut milk, water, and salt in a pot.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes.
- Remove from heat and let the rice steam for another 10-15 minutes without lifting the lid.
- While the rice cooks, heat a small frying pan over medium heat and add butter.
- Add sliced shallots to the pan and cook until they are dark brown, stirring occasionally.
- Transfer the crispy shallots to a paper towel to drain excess oil.
- Fluff the rice and transfer it to a serving dish, topping with shallots and toasted cashews.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
30mg
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