Sunday, August 29, 2010

Coconut Lime Rice

2 cups Basmati or Jasmine rice
2 cups good-quality coconut milk
1 3/4 cups water
2 Tbsp. dry shredded unsweetened coconut (baking type)

1 TBS olive oil

1/2 tsp. salt
2 TBS fresh lime juice

In large saucepan, bring coconut milk & water to a simmer, stir in shredded coconut. Simmer for 5 minutes. Set aside.

Heat oil in large skillet over medium. When hot, add rice, stir to coat, & smooth to form even layer for cooking. Stir often until rice begins to turn from clear to solid white on the ends. Be careful not to scorch or burn it!

Return liquid to heat; quickly stir in rice, salt and lime juice. Gently simmer, covered & undisturbed, until all liquid is absorbed, about 20 minutes. Fluff with a fork & serve.