The recipe is from chef Patrick Dunn, InterCourse Chef Services, who lived in Thailand and teaches Thai cooking classes at The Cookbook Co. Cooks.
- 1 c. water
- 1 400 ml can coconut milk
- 1 ½ c. jasmine rice
- ¼ c. unsweetened shredded coconut, lightly toasted
- ¼ c. chopped fresh cilantro (garnish)
Combine water, coconut milk and rice in a medium pot, stirring so everything is combined. Cover and bring to a boil, then turn the heat to low and cook the rice, without stirring, about 20 minutes.
Once the rice has absorbed the liquid, place into a mixing bowl and fluff the rice, using a couple of forks. Add toasted coconut and toss to combine. Serve at once with curries, stir-frys and other Thai dishes. Garnish with cilantro if desired. Serves 2 to 3.