Coconut Cilantro Basmati Rice

By Wilda

Great with Asian inspired meals and great with my Salmon with black beans and red pepper puree

Ingredients

• One 14-oz. can unsweetened coconut milk
• 1 3/4 cup water, or chicken broth
• 1 teaspoon kosher salt
• 2 cups basmati rice
• 1/2 cup coarsely chopped cilantro
• 1/4 cup chopped salted dry-roasted peanuts(optional)

Preparation

Step 1

1. In a medium size saucepan, combine the coconut milk,water and salt and bring to a rolling boil. Add the rice and stir well. When the liquid boils again, cover, reduce the heat to low and cook for 25 minutes. The rice kernels will be tender and the liquid absorbed.

2. Remove the saucepan from the heat and let stand, covered for 10 minutes. Uncover, add the cilantro, and using a fork, gently fluff to distribute it evenly. Sprinkle with the chopped peanuts if desired. Serve hot or warm.