Coconut Jasmine Rice with Cilantro

5 from 2 votes

Coconut Jasmine Rice with Cilantro

The most delicious stovetop rice you will ever eat! Use coconut milk to infuse the rice with amazing flavor. It turns out so tender and a little bit sweet, but not in a weird way. You will still want to pair it with your Slow Cooker Chicken Tikka Masala, or any other curry.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Asian

Servings:

Calories: 528kcal

Author: The Food Charlatan

Ingredients

1 (13.6-oz) can coconut milk lite or regular
1 & 3/4 cups water
1 & 3/4 teaspoons kosher salt
2 cups jasmine rice
1/2 cup chopped cilantro

Instructions

Add coconut milk, water, salt, and rice to a 3 quart pot.
Put the lid on and turn the heat to high.
When the rice starts to boil, turn the heat down to low. Keep the lid on, there's no need to stir.
Simmer on low for 15 minutes, or until the liquid is absorbed and the rice is tender.
Turn the heat off but don't remove the pot from the burner. Leave the lid on for another couple minutes until the rice has reached the dryness level you like.
Stir in the cilantro.
Serve hot! Makes about 4-5 cups cooked rice.

Notes

Source: Adapted from an old Cooking Light recipe.

Nutrition

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