• prep: 5 min
• cook: 20 min
• total: 25 min

servings:

An easy make-ahead rice dish that won't let you down. Cooked in coconut milk, it has a very subtle coconut flavor that goes well with Asian or Thai dishes.

• 2 cups Thai jasmine-scented white rice
• 2 cups good-quality canned coconut milk* see note below
• 1 3/4 cups water
• 2 heaped tbsp shredded unsweetened coconut
• 1/2 tsp salt
• 1/2 tsp coconut oil or vegetable oil,
• Optional: 1-2 tbsp toasted coconut for garnish

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