Eosinophilic Esophagitis Friendly Vegan Coconut Rice with Lemon Zest
Total time35 min
Prep time5 min
Cook time20 min
5.0(4)
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Learn more →Ingredients
4 servings
- 1 ½ cups jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup water
- ½ tsp salt
- 1 tsp sugar
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 tbsp fresh lemon juice
- 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.
- 2
Combine the rinsed rice, coconut milk, water, salt, and sugar in a medium saucepan. Stir once to distribute the coconut milk evenly, then bring to a boil over medium-high heat.
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