14 ounce can coconut milk
1-1/2 cups water
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 cups jasmine rice
Combine coconut milk, water, sugar, salt and pepper in pan.
Add rice, bring to a boil.
Simmer for about 15 minutes till liquid is mostly absorbed. Mixture should be very wet, almost soupy. Rice can easily burn because of coconut milk, be careful to not overcook.
Garnish rice with chopped parsley. Serve warm or room temperature.
Note: You can leave the sugar out of the recipe but I found that the coconut flavor was more pronounced adding the sugar.
'til next time...