Papua New Guinean Coconut Rice

local_grocery_store Ingredients

• jasmine rice 1 cup (rinsed)
• 400ml 1 can, coconut milk
• water 1/2 cup
• salt 1/2 tsp
• chopped fresh cilantro 1/4 cup (optional, for garnish)

restaurant_menu Method

1. 1.In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt.
2. 2.Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
3. 3.Simmer the rice for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
4. 4.Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes.
5. 5.Fluff the rice with a fork and garnish with chopped fresh cilantro, if desired.
6. 6.Serve the coconut rice as a side dish with your favorite main course.

lightbulb_outline Tips

• chevron_rightFor a richer flavor, you can substitute coconut cream for some or all of the coconut milk.
• chevron_rightIf you prefer a milder coconut flavor, you can use light coconut milk instead of full-fat.
• chevron_rightTo make the rice more aromatic, you can add a pandan leaf or a few drops of pandan extract to the cooking liquid.
• chevron_rightLeftover coconut rice can be refrigerated and reheated in the microwave or on the stovetop.
• chevron_rightFeel free to customize this recipe by adding your favorite spices or herbs, such as turmeric, ginger, or lemongrass.