Chef notes
Rice is the perfect base or side dish for many recipes, and it can stretch to serve more folks at just about any meal. It's great to switch up your cooking style occasionally, especially with this sort of staple.
Technique tip: When I cook rice, I set some aside to store in one-cup portions in the freezer. This makes it so much easier, and faster, to pull out for the next time I'm cooking. It will reheat easily and it can be used for many other things, like coconut rice pudding.
Swap Option: Use rice noodles or another grain, like quinoa.
Ingredients
- 2 cups basmati or jasmine rice, rinsed
- 1 13.5-ounce can light coconut milk
- 1 teaspoon coarse salt
- 1¼ cups water
- 1 scallion, thinly sliced
Preparation
Place the rice, coconut milk, salt and water in a pot. Bring to a boil. Cover, reduce the heat to low and cook until the liquid has been absorbed, about 20 minutes. Fluff the rice with a fork and stir in the scallions.
