An Unforgettable Thai Coconut Rice with Toasted Almonds
Thai Coconut Rice with Toasted Almonds
By Chef Katie Mae
Makes 5 cups | Ready in 50 minutes | Stores 1 week in fridge
INGREDIENTS
- 2½ cups long-grain brown rice (preferably Jasmine Rice)
- 1¼ cup water
- 14 oz can coconut milk (use lite coconut milk for less fat)
- 1 lime, juiced
- ½ cup fresh cilantro, diced
- ½ cup slivered almonds, toasted (optional)
DIRECTIONS
- Pour the rice into a mesh strainer and rinse it under cool water until the water is no longer cloudy.
- Transfer the rice to a large saucepan, pressure cooker or rice steamer. Add the coconut milk and water and stir to combine.
- If using a saucepan bring it to a boil and then cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, 40 to 50 minutes. Alternatively, follow the instructions for cooking brown rice in an electric pressure cooker or rice steamer.
- Fluff rice with a fork and stir in the lime and cilantro. Transfer rice to a serving dish, top with toasted almonds and extra cilantro.
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