INGREDIENTS:

SERVES 4
2 cups Thai jasmine-scented rice
2 cups good-quality coconut milk
(1 can)
1 3/4 cups water
1 cinnamon stick
1/2 teaspoon salt (or to taste)
generous pinch of cardamom
seeds
1 heaped teaspoon tumeric
powder
1 tablespoon canola or other
vegetable oil (in this recipe an
extra virgin olive oil is used)


Place rice into sieve and rinse
under cold water until rice water
runs clean.


Place rice into skillet.

















Add coconut milk.



















Add water.


















Add cinnamon stick.


















Add cardamom.



















Add salt


















Add turmeric.


















Stir well with spoon to dissolve
turmeric in water. Turn heat to
high. Stir rice often to prevent it
from sticking to bottom of pot
and burning.











Bring to slight bubbling boil.
Once rice has begun to bubble,
turn heat to medium-low.

Place lid askew on pot, so that
pot is almost covered.
Allow to simmer in this way for
15 to 20 minutes, or until rice
has absorbed most of
coconut-water and rice is almost
done. Make sure to stir gently
several times in the cooking
process. Turn off heat, but leave
pot on burner. Cover pot tightly
with lid and allow to sit 5-10
minutes. The rice will steam and
become well-done and sticky.
When ready to eat, remove lid
and fluff rice with wooden spoon
gently, loosening it in pot. The
rice is now ready to eat.

Serve hot.

Upgrade your standard rice side dish by using
this easy and delicious recipe.

Fragrant Rice

Adapted from

The Complete Asian Cookbook