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
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Ingredients
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1 cup
jasmine rice
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1 cup
coconut-soy milk
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1 cup
water
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2 tablespoons
coconut oil
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1
small onion, diced
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1
small red pepper
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1
small yellow pepper
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1
jalapeño pepper, minced (optional)
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1 tablespoon
fresh ginger, minced
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3
cloves garlic (or to taste), minced
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2 tablespoons
fresh basil leaves, chopped
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1 teaspoon
salt and pepper to taste
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1/2
lime, juiced
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1/4 cup
Toasted coconut
Directions
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In a four-quart pot, heat oil: sauté (or "sweat") onion, garlic and ginger
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Add rice, stir until rice is coated with oil. Immediately add coconut milk and water.
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When liquid comes to a boil, add chopped peppers, lower burner temperature to let rice steam.
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When rice is fully cooked, gently stir in basil, pepper flakes, (black pepper). Top with toasted coconut.
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