Coconut rice recipe

Serves 4-6

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370g jasmine rice

250ml coconut cream

1 tbsp sugar

½ tsp salt

Rinse the rice in a large bowl with cool water until the water runs clear, then drain.
In a saucepan, combine the rice, coconut cream, sugar, salt and 500ml of water. Bring to a boil, stirring to dissolve the sugar, then cover and reduce the heat to low.
Cook for 40-45 minutes until the rice is tender and cooked, and all of the liquid has been absorbed.
Fluff the rice with a fork, then cover and allow to sit for 20 minutes.

Per Serving 324kcals, 10.1g fat (8.9g saturated), 53.7g carbs, 3.4g sugars, 5.1g protein, 3.7g fibre, 0.2g sodium

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