Fragrant Rice Cooked in Coconut Milk

Summary

Prep Time	5 mins
Cook Time	25 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

200 g jasmine rice
100 ml coconut milk
1 teaspoon salt
water

Instructions

Pour rice into a medium-sized saucepan and wash thoroughly with water. Rub the rice well and then carefully pour off the water. Repeat the process 3 - 4 times.
Now put the coconut milk in the rice pot, the rice should be covered with liquid at least 3 - 4 cm high, that means you have to add water. (Add 2 cups of liquid to 1 cup of rice.) Add about 1 level teaspoon of salt. Put the lid on and simmer over medium heat until there is no more liquid in the saucepan.
If the rice is not quite soft, then simply cover the pot well with a plastic bag (freezer bag), then cover it with the lid again and let it steam on the lowest level. Stir well in between, especially the bottom and rim of the pot. When the rice is ready, remove the plastic bag.
Note: I`ll use a freezer bag. It`s the optimal size when you split a page. It can withstand the heat without any problems.
I know the tip from my grandma in Jamaica. Sometimes you can`t cook the perfect rice without a rice cooker. Too much water, then it becomes muddy, too little water, then it is too hard, adding more water does not work either, otherwise the rice will be mushy, sticky, but sometimes still hard. It becomes especially difficult if you cook with coconut milk, because then it burns very easily when you simmer it. It is sealed airtight through the plastic bag at the top between the pot opening and the lid, and it can be cooked on the lowest setting. Simply by sealing it airtight with a plastic bag, the rice is always perfect.

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