2 cups long grain rice (rinsed and drained)
1 can 13.5 oz coconut milk
1 ½ cups water
1 tbsp granulated sugar
1 tsp salt
In a large pot over medium heat combine rice, coconut
milk, water, sugar, and salt. Bring to a boil, then reduce heat, cover and let
simmer for 18-20 minutes or until rice is tender. Remove from heat and fluff
with fork.
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| I know that chopsticks aren't Thai. Neither are egg rolls or teriyaki vegetables. (Or White Claw.) I decided it was pan-Asian night. |
My Rating: 4/5 "The flavor here is so delicate. There's mild coconut, mild salt, and mild sweetness. Put that all together and you have a rice that's definitely a step above the plain stuff but also low-key enough to be eaten with anything. It tasted even better as leftovers!"
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