| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Side dish, Thai, Rice, Vegetarian |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Jasmine rice |
| 2/3 |
c |
Coconut cream |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 2 2/3 |
c |
Coconut milk |
INSTRUCTIONS
Rinse rice in several changes of water. Drain, discard water & set
aside. In a medium pot, over medium heat, bring coconut cream to a
boil. Add rice, sugar & salt. Add coconut milk & return to a boil.
Cook, partially covered, stirring occasionally, about 3 minutes.
Redice heat to low & simmer, covered, stirring occasionally, 15 to 20
minutes, or until all the liquid has been absorbed & the rice has
fluffed.
Grace Young, "The Best of Thailand: A Cookbook"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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