Coconut Jasmine Rice with Cilantro & Lime

1 ½ cup of long grain Jasmine rice
1½ cup water
1-13.5 oz can of coconut milk (full fat)
¼ cup chopped cilantro
zest from 1 small lime
1 tsp sea salt

  1. Place rice, water and coconut milk in large skillet with heavy bottom and tight fitted lid. Bring to boil. Stir and turn down hit to low simmer. Cover tightly and cook for 20 minutes. Remove from heat and let stand covered for another 10 minutes.
  2. Add lime and cilantro to rice and fluff with a fork.

Nothing matches the beautiful aroma of Jasmine rice cooking and of course it’s wonderful all by itself, no modification required. But if you’re looking for a new spin – this is delicious!

Rice Cooking Tips: I get the best rice results cooking in a heavy bottom skillet with tight fitted lid. I’ve never used a rice cooker! When cooking brown rice, mix in 2 tablespoons of ground flaxseed with the water and the rice before cooking. You will end up with perfectly separate rice every time. Note: Brown rice takes longer to cook – 45 minutes