Coconut Rice
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
37
Spice
52
Sweetness
65
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tsps
Vegetable Oil1 tsp
Fennel Seed1 tsp
Coriander Seed2 cups
Jasmine Rice3 cups
Coconut Milk1 cup
Water1 tbsp
SugarDirections:
1
Heat the vegetable oil in a medium pot over medium heat
2
Add the fennel and coriander seeds to the oil, and stirring constantly, toast the seeds until light golden in color
3
Add the rice, and continue stirring, toasting the grains with the seeds
4
Pour in the coconut milk, water, and sugar, stirring to incorporate, and bring the ingredients to a boil, and then reduce the heat to a simmer, and cover
5
Cook the rice for 30 minutes, or until the rice has completely absorbed the cooking liquid and is tender
6
Fluff the rice with a fork just before serving