cups Thai jasmine rice
cups good quality coconut milk
heaping Tbsp. dry shredded unsweetened coconut (baking type)
tsp coconut oil, ore veg. oil
1.Rub oil over the bottom of a deep sided pot. You will also need a tight fitting lid. 2. Place rice, coconut milk, water, shredded coconut and salt in the pot and set over medium high heat. Stir occasionally to keep rice from sticking to the bottom of the pan and burning. 3. Once the coconut water has begun to gently bubble, stop stirring and reduce heat to low. Just above minimum. Cover tightly with a lid and let simmer for 15-20 minutes or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk water is gone, go onto the next step. 4. Replace lid and turn off the heat but leave the covered pot on the burner to steam another 5-10 minutes, or until your ready to eat. Your coconut rice will stay warm for an hour this way. 5. When ready to serve, remove lid and fluff rice with a fork or chopsticks. Taste test for salt adding more if desired. Serve out of the pot or transfer to a serving dish. Goes well with Thai food and curries, and also seafood recipes.