COCONUT JASMINE RICE WITH FRESH CILANTRO

PENSACOLA COOKS  (SUE SHATTUCK)

2 cups coconut milk

1 cup water

2 cups Jasmine rice

Fresh chopped cilantro

2 tsp. salt (optional)

 

Combine coconut milk and water in a 2 qt. pot. Bring the liquid to a boil. Add 2 cups of Jasmine rice. Cover and reduce heat to a simmer until all liquid is absorbed, about 15 minutes. Garnish with cilantro.  You may add 1 tsp. salt for each cup of uncooked rice, if desired. Serves 4