A delicious trick for making flavorful rice is to simmer it in a combination of coconut milk and chicken stock. Jasmine rice that’s simmered in coconut milk has a wonderful sweet flavor. Garnish the rice with a little bit of chopped cilantro and you’ve got an easy, comforting side dish on your hands!
- 1 cup chicken stock
- 1 cup coconut milk
- 1/2 tsp salt
- 1 1/2 cups Jasmine rice, rinsed until the water runs clear
- 1 tbsp cilantro finely chopped
- In a medium sized pot over high heat, bring the stock and coconut milk to a boil. Add the salt and the rice, cover tightly, and turn the heat to medium-low. Cook for 12 minutes, then turn off the heat and let sit, covered, for 10 minutes. Do not uncover the pot this entire time.
- After the 10 minutes, lift the lid and fluff the rice with a fork. Fold in the cilantro. Taste and adjust seasoning. Serve immediately, or store in the refrigerator for up to 3 days. Reheat on the stove top, in a microwave, or in the oven until warmed through.