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
If you’re counting calories or you don’t want to go to the effort of making coconut rice, any of these main dishes will be equally good served with jasmine rice.