Author Notes
On a coconut kick, thanks to Food52, I offer a quick and easy variation on a simple pot of jasmine rice. Steaming in coconut milk (soy-based) adds a subtle sweet favoring. Turn up the heat with onion, minced garlic and fresh ginger. Finish with sweet peppers, fresh basil, chili pepper flakes, and oh-yes, coconut. Done in 30 minutes. —Vivian Henoch
Ingredients
-
1 cup
jasmine rice
-
1 cup
coconut-soy milk
-
1 cup
water
-
2 tablespoons
coconut oil
-
1
small onion, diced
-
1
small red pepper
-
1
small yellow pepper
-
1
jalapeño pepper, minced (optional)
-
1 tablespoon
fresh ginger, minced
-
3
cloves garlic (or to taste), minced
-
2 tablespoons
fresh basil leaves, chopped
-
1 teaspoon
salt and pepper to taste
-
1/2
lime, juiced
-
1/4 cup
Toasted coconut
Directions
-
In a four-quart pot, heat oil: sauté (or "sweat") onion, garlic and ginger
-
Add rice, stir until rice is coated with oil. Immediately add coconut milk and water.
-
When liquid comes to a boil, add chopped peppers, lower burner temperature to let rice steam.
-
When rice is fully cooked, gently stir in basil, pepper flakes, (black pepper). Top with toasted coconut.
See what other Food52ers are saying.