Delicious rice that could go well with asian curries.
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Serves: 2
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  • 1 1/2 cups long-grain rice like Jasmine or Basmati
  • 1 1/2 cups coconut milk + 1 1/2 cups water
  • 1 tbsp coconut oil
  • Salt to taste


  1. Heat the oil in a saucepan.
  2. Add the rice and stir for a couple of minutes until the grains start to turn opaque.
  3. Add the coconut milk, water, and salt to taste. Bring to a boil, cover tightly with a lid, and simmer until done for 15 minutes. Leave the lid on for at least another 10 minutes after cooking before you handle the rice.
  4. With a fork, gently fluff up and mix the grains with any of the coconut-milk solids that might have separated to the top.


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