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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I had coconut rice at The Rum Jungle in Las Vegas a few years ago and I've been trying to duplicate it ever since. I still haven't gotten it quite like theirs, but I've made it enough times to figure out what works best. Most recipes use coconut milk, but I felt like it made the rice too sticky and heavy, so I use coconut water. You can usually find this with other exotic fruit juices such as guava and mango and it comes in a can with a pop top like soda. It also usually contains pulp (or jelly ); this adds a nice flavor. Ingredients:
1 cup jasmine rice |
1 1/2 cups coconut water |
1/4 cup water |
1 teaspoon powdered ginger (optional) |
1 teaspoon sugar (optional) |
Directions:
1. Boil water, coconut water, ginger and sugar in a saucepan and bring to a boil. More or less ginger and sugar can be used to taste.
2. Stir in rice.
3. Reduce heat and cover. Let simmer for about 15 minutes or until all the water is absorbed.
4. *Check rice periodically. If rice isn't completely cooked but all the water has been absorbed, add 1/4 cup more water and cover.
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