Coconut Jasmine Rice
Photo: Paul Costello
Coconut and kaffir lime are high on the list of favorite flavors in Sera Pelle's household. She has a kaffir lime tree on the balcony right off the kitchen and uses the leaves in everything, from vegetable stews to Thai-style soups.
Yield: 8 servings
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- 3 cups water
- 1 cup unsweetened coconut milk
- 1 teaspoon sea salt
- 2 1/2 cups jasmine rice, rinsed
- 2 kaffir lime leaves
- In a large saucepan, combine the water, coconut milk and salt. Add the rinsed rice and lime leaves and bring to a boil. Cover and simmer over low heat for 12 minutes. Keeping the pan covered, turn off the heat and let the rice stand for 5 minutes. Uncover and fluff the rice. Discard the lime leaves and serve.
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