we love us some asian dishes around here..
this past month, i have been adapting all all of our go-to recipes for my better half’s whole30 challenge (which we have loved and highly recommend). i edited so many good ones from the blog and made the cinnamon bun muffins as a reward when he was halfway through. i even made this hearty baked potato soup whole30 approved! (check out the “whole30 friendly” category on the right side of the home page to check them all out.)
our favorites that we pretty much kept on repeat were these asian turkey meatballs and these chicken lettuce cups. now that the husband is about to cross the finish line on his challenge (which by the way he did wholeFORTY 😐 overachiever), i am excited to re-introduce a few things into our diet at home, including rice!
this recipe – IT’S AMAZING Y’ALL. it is not just your average side dish that comes to you in the chinese restaurant.. it’s super creamy and tons of flavor comes from the coconut milk. and i will tell you, i am not a huge fan of coconut itself, but cooking with coconut milk is totally different and i love the flavor of it. this is a super simple recipe and one that is sure to become a kitchen staple in your house too.
coconut jasmine rice
makes about 3 cups
1 1/4 cups jasmine rice (uncooked)
1 14-oz can coconut milk (unsweetened; not “lite”), shake well before opening
3/4 cup water
a very generous pinch of coarse sea salt
- in a medium sized saucepan, combine all ingredients. heat to boiling over moderate high heat. once boiling, reduce heat to low and cover. cook rice for 12-14 minutes until all water has been absorbed. fluff with a fork and serve along with your favorite asian main dish.
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