Author Notes: A quick side with a tropical feel. —Jinnie22
can coconut milk (you can definitely use the 'lite' if you prefer
cup dried unsweetened shredded coconut
cups jasmine rice
cup low sodium chicken stock
In This Recipe
- In a saucepan with a tight fitting lid, bring the coconut milk and the chicken stock to a simmer.
- Add the coconut, rice, and salt, and bring back to a simmer, stirring.
- Place the lid on the pot, and turn heat down to low. Let simmer until liquid is absorbed and rice is tender, about 15-18 minutes.
- Add the zest and the juice of the lime, and stir. Add additional salt and pepper to taste.