Fragrant rice cooked in coconut milk

Ingredients for 4 servings:

• 200 g jasmine rice
• 100 ml coconut milk
• 1 tsp salt
• n. B. water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

The tasty rice goes very well with all curry dishes

Pour the rice into a medium-sized pot and rinse thoroughly with water. Rub the rice well and then carefully drain the water. Repeat this process 3-4 times. Now add the coconut milk to the rice pot; the rice should be covered with at least 3-4 cm of liquid, which means you’ll need to add more water. (Allow 2 cups of liquid for 1 cup of rice.) Add about 1 level teaspoon of salt. Cover and simmer over medium heat until there is no more liquid in the pot. If the rice isn’t quite tender, simply cover the pot tightly with a plastic bag (such as a freezer bag), then put the lid back on and continue steaming on the lowest setting. Stir well every now and then, especially the bottom and sides of the pot. When the rice is done, remove the plastic bag. Note: I use a freezer bag. It’s the perfect size if you cut open one side. It also easily withstands the heat. I learned this tip from my grandmother in Jamaica. Cooking perfect rice without a rice cooker is sometimes impossible. Too much water, and it becomes mushy; too little, and it’s too hard. Adding more water doesn’t work either; otherwise, the rice becomes mushy and sticky, but sometimes still hard. It’s especially difficult when cooking with coconut milk, because it burns easily when simmered. The plastic bag placed between the top of the pot and the lid creates an airtight seal, allowing you to cook it on the lowest heat setting. Simply sealing the rice airtight with a plastic bag ensures perfect rice every time.