1 1/2 cups (375 mL) Thai Kitchen® Jasmine Rice
1 can (400 mL) Thai Kitchen® Coconut Milk
1 1/4 (300 mL) cups water
1 teaspoon (5 mL) sugar
1 kaffir lime leaf, torn in half
Toasted coconut and chopped fresh cilantro (optional)
RINSE jasmine rice with water. Drain well; set aside.
BRING coconut milk, 1 1/4 cups (300 mL) water, sugar, kaffir lime leaf and salt to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Let stand 5 minutes.
FLUFF rice with fork. Remove kaffir lime leaf pieces. Spoon rice into serving bowl. Sprinkle with coconut and cilantro, if desired.
Thai Kitchen Tip: Kaffir lime leaves provide a lemon-lime fragrance to many Thai dishes. They are available fresh, frozen or dried in Asian markets. If unavailable, omit kaffir lime leaf from recipe.