Eosinophilic Esophagitis Friendly Classic Coconut Rice
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Learn more →Ingredients
4 servings
- 1 ½ cups jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 1 tsp granulated sugar
- ¾ tsp kosher salt
For serving
- 2 tbsp toasted shredded coconut (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Shake off the excess water.
- 2
Shake the can of coconut milk well before opening. Combine the rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan. Stir briefly to distribute the salt and sugar, then bring to a boil over medium-high heat, stirring once or twice to prevent the coconut milk from scorching on the bottom.
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