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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is not meant to be an authentic recipe. It is however, something easy and very tasty that compliments any asian inspired meal. This is a recipe that comes in handy when you don't have the time or energy to go through the traditional steps of your typical stir fried rice. I came up with this when I was pressed for a quick weeknight meal. I served it with grilled snapper topped with ginger lime butter. Don't be surprised if you end up serving this to company as it looks very pretty on the plate! Ingredients:
2 cups of uncooked jasmine rice |
1 1/2 cups coconut milk (may use light version) |
1 1/2 cups water |
1/4 teaspoon salt |
1 cup of chopped green onion |
1 cup of sliced cherry tomatoes |
1/2 cup frozen peas |
1/2 cup of sliced cucumber (to garnish) |
Directions:
1. Rinse rice with cold water thoroughly.
2. Combine rice, water, coconut milk and salt in medium saucepan.
3. Bring to a boil over high heat; stir once.
4. Cover, reduce heat and simmer 20 minutes or until liquid is fully absorbed.
5. Stir in green onions, peas and tomatoes.
6. Garnish with cucumbers.
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