Recipe: Coconut Jasmine Rice

By Sophie Brickman

Rice is a classic gluten-free food. Here, its nutty flavor is accented by creamy coconut milk—perfect as an accompaniment to almost any Asian-themed meal.

Serves 4

    • 2 cups jasmine rice
    • 1 cup water
    • 2 cups coconut milk
    • 1 pinch salt

Put everything in a pan and bring to a boil. (I don't bother with rinsing the rice, but look at the packaging and see if the brand recommends it.) Stir for a few seconds to make sure no rice is sticking to the bottom.

Lower to a simmer, cover, and cook for 15 minutes. Don't open! Resist the temptation. You need the rice to steam, so be patient.

Take rice off the burner and cool it, covered, for 10 minutes.

Open top, give it a good stir, and serve.

To read more about the dinner Sophie cooked for her gluten-free friend, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/04/recipe-coconut-jasmine-rice/38381/