Riso al cocco thailandese come da asporto

Ingredienti

• 125 g Jasmine rice
• 125 g water
• 125 g coconut milk
• pinch of salt
• 1 tbsp desiccated coconut (optional)
• 5cm piece pandan leaf (optional)

Preparazione

1. 1

   Rinse the Jasmine rice under cold water until it runs almost clear (it will never run completely clear, but you’ll be able to tell when it is done!)

2. 2

   Bring to the boil in a medium, lidded saucepan with the water, coconut milk, and a pinch of salt. Add the pandan leaf if using. Reduce to a very low simmer and cook for 11 minutes with the lid on.

3. 3

   Optional: Toast the coconut in a small non-stick frying pan over a medium heat, then set aside.

4. 4

   Turn off the heat and leave to stand with the lid on for 10 minutes before fishing out the pandan leaf if using and fluffing the rice up with a fork. Scatter with the toasted coconut, if you have prepared some.