Riso jasmine al cocco in pentola, cotto alla perfezione

Ingredienti

• 1 1/2 cups jasmine or basmati rice
• 1 15-ounce can unsweetened coconut milk ((full-fat, not light))
• Tap water
• 2 teaspoons granulated sugar or coconut sugar
• 1 teaspoon kosher salt

Preparazione

1. 1

   First, rinse your rice. Rinsing removes excess dusty starch on the surface of the grain, and helps keep the grains fluffy with a distinct shape. Use a fine mesh colander and shake it gently to drain off most of the water.

2. 2

   Add the rice to a 3-quart saucepan. Measure the can of coconut milk into a large measuring cup. Add enough additional water to measure a total of 2⅓ cups of liquid. Stir in the sugar and salt.

3. 3

   Bring to a boil, then immediately turn the heat down to low. Cover the pan and cook 15 minutes (or until all the liquid is absorbed) Remove the pan from the heat and let it sit covered for 10 minutes.

4. 4

   Fluff the rice gently with a wooden spoon and serve with or without garnishes or as a side dish.