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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups jasmine rice
- 13.66 oz. Thai Kitchen Coconut Milk
- 1 1/4 cups water
- 1 tsp. sugar
- 1 kaffir lime leaf (torn in half)
- 1/8 tsp. salt
- toasted flaked coconut (for garnish, optional)
- chopped fresh cilantro (for garnish, optional)
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Directions
- RINSE jasmine rice with water. Drain well. Set aside.
- BRING coconut milk, water, sugar, lime leaf and salt to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Let stand 5 minutes.
- FLUFF rice with fork. Remove lime leaf pieces. Spoon rice into serving bowls. Sprinkle with toasted coconut and cilantro, if desired.
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