Saturday, September 17, 2011

Asian Rice Recipes

Thai Coconut Rice

2 cups jasmine rice (can use regular long-grain)

1 (14 oz.) can coconut milk (not cream)

2 cups water

2 teaspoons granulated sugar

1 tsp salt

Combine rice, coconut milk, water, salt and sugar in a saucepan. Bring to boil. Reduce heat to low, cover and simmer for 20 minutes or until the liquid is absorbed. Allow to stand an additional five minutes. Fluff with fork before serving.

Variation: In addition to the above, add ¼ cup unsweetened coconut flakes and 1 ½ teaspoon minced ginger.

Tumeric Rice

2 cups long grain rice

4 cups water

1 tbsp vegetable oil

1 ½ tsp ground turmeric

1 ½ tsp minced garlic

1 ½ tsp sugar

1 tsp salt.

Combine all ingredients. Bring to boil. Cover and continue cooking on low heat for about 20 minutes.

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