I love coconut. And I’m head-over-heels for anything with cilantro. Mixing the two in a dish? Genius.
This is a perfect side dish for that delicious curry you have been meaning to whip up, or would make the most amazing backdrop to grilled fish or chicken (perhaps with some fresh fruit salsa?). Cooking the rice in coconut water gives it such a rich fragrant flavour. I’m hooked!
- 1 ¼ cup Thirsty Buddha Coconut Water
- ¼ tsp. salt
- ½ cup coconut milk
- 1 cup jasmine rice
- ½ c. chopped cilantro
- zest of 1 lime (1 tsp.)
- In a medium saucepan over medium high heat, bring the coconut water, salt, coconut milk and rice to a simmer. Stir well, cover, and turn down the stove to low heat setting. Cook, covered, for 30 minutes (do not peek!).
- Take the rice off of the heat, fluff with a fork, and stir in the cilantro and lime.