Thai Kitchen Coconut Milk, World Classics Asian Jasmine Rice; Easy Coconut Rice Recipe

Fragrant, long-grain, Jasmine rice originated in Thailand. It’s slightly sticky and perfect to be flavored with a hint of coconut for a subtle, slightly sweet treat. It’s wonderful served with grilled fruits and barbequed chicken, and fantastic with Thai food. Here’s how to make it in about 20 minutes flat…

Easy Coconut Jasmine Rice Recipe

Ingredients:

1 13.66fl.oz. can Thai Kitchen, Lite Coconut Milk

1 C World Classics Jasmine Asian Rice

1 t Salt, or to taste

¼ C Sweetened, Flaked Coconut + extra to garnish

Directions:

Combine rice and coconut in a medium saucepan, add salt if desired. Bring to a boil. Reduce heat to medium-low and cover. Simmer 15 minutes or until water is absorbed. Remove from heat. Add flaked coconut and fluff with a fork to mix. Place in serving bowl(s) and garnish with extra coconut flakes if desired. Serves 4.

I was first introduced to coconut rice in Key Largo. It was served with fresh fish and it was a perfect accompaniment to it. Since then, I keep finding great reasons to pair it with other things. Very versatile.

Be sure to use the “Lite” coconut milk because it only has a third as much saturated fat, and 60% fewer calories than the regular kind. The point is, I think the “lite” tastes even better, but, surprisingly, there’s not a lot of difference in taste between the two types. Hooray! I cooked this recipe simultaneously using both types of coconut milk at the same time, and was shocked when the healthier one tasted better! How often does that happen?

For a twist, you might want to try this recipe mixed with fresh or canned pineapple, mango, papaya, or mandarin oranges and topped with chopped peanuts. I think it tastes really good!