Coconut Jasmine Rice
Fragrant jasmine rice is cooked with creamy coconut milk, chili sauce and garlic for one of the best Coconut Jasmine Rice recipes ever!
Servings 4 servings
Rinse the rice thoroughly under cool water.
Heat the coconut oil in a saucepan over medium-low heat.
Add the garlic and sauté until softened and very lightly browned.
Turn heat to high and add the rice, chicken broth, coconut milk, chili garlic sauce, salt and pepper.
Bring to a boil, reduce heat and cover. Cook for about 15 minutes, or until liquid is absorbed.
Fluff with a fork and serve.
- If the coconut milk is separated in the can, pour it in a bowl and mix it up to combine the cream with the milk.
- Once you add the rice and other ingredients, be sure to mix it well so it's combined before it boils. This keeps the rice kernels separated.
Serving: 0.5cup | Calories: 294kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 12g | Sodium: 470mg | Potassium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg