The Twist: Light coconut milk and a splash of fresh citrus add a sunny tropical edge to jasmine rice.
1 cup light coconut milk
1/2 teaspoon salt
1 1/2 cups uncooked jasmine rice
1 teaspoon lime zest
1 1/2 tablespoons fresh lime juice
How to Make It
Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally to prevent scorching, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice.
I actually found the lime in this to be a bit overpowering, and I am not a person who is shy with lime juice. I added a tablespoon or so of brown sugar to cut the sour, which not only did the trick but also helped to bring out the coconut flavor, so overall it turned out okay. If I made this again, I would do it with only 1 tbsp of juice plus a couple tsp of brown sugar.
Made to compliment the Spicy Mango Shrimp. Fantastic!!! doubled the lime zest and lime juice. Could have even done a little more after eatting it with the shrimp. It was a nice change from just having rice. Definately worth making again.
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