Coconut rice
Votes: 5
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Coconut rice - detailed cooking recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups jasmine rice
- 1.5 cups of water
- 1 cup canned unsweetened coconut milk
- 1 teaspoon coarse salt
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Recipes with similar ingredients: jasmine rice, coconut water
Cooking the dish according to the recipe:
- Rinse the rice in cold water and drain. Place the rice in a saucepan with water, coconut milk, and salt. Place over high heat and bring to a boil. Stir, reduce heat to low, and cover tightly. Simmer for 15 minutes.
Remove the pan from the heat and let it sit for 10 minutes with the lid on. Stir with a fork and serve.
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