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
small onion, diced
small red pepper
small yellow pepper
jalapeño pepper, minced (optional)
fresh ginger, minced
cloves garlic (or to taste), minced
fresh basil leaves, chopped
salt and pepper to taste
In This Recipe
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.