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Coconut jasmine rice

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  • Author: Samantha Gowing


The life changing kitchen hack every cook should know!


Units Scale

1 cup jasmine rice
1 1/2 cups water
200 ml / 1/2 can coconut milk or cream


  1. Boil water. Add rice.
  2. Cook using absorption method for about 7 minutes.
  3. Fold in coconut milk or cream, season with salt.
  4. Return to heat and cook a further 3 minutes to absorb.
  5. Remove from heat.
  6. Place a clean tea towel over the steaming rice then place a lid.
  7. Allow to rest for at least 10 minutes to continue steaming, softening and keeping warm.
  8. Serve with yellow fish curry.

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