Coconut-Cilantro Rice

Name: Coconut-Cilantro Rice
Cook time: 25 min
Total time: 25 min
Ingredients: 1½ cups jasmine rice, rinsed and drained; 14 ounce can coconut milk; Kosher salt; 2 cups lightly packed fresh cilantro leaves and tender stems, roughly chopped; 3 scallions, roughly chopped; 1 jalapeño chili, stemmed, seeded and quartered; 2 tablespoons coconut oil; Optional garnish: Lime wedges OR toasted unsweetened shredded coconut OR both

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Cook Time: 25 minutes

Total: 25 minutes

Servings: 6

Ingredients

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1½ cups jasmine rice, rinsed and drained14 ounce can coconut milkKosher salt2 cups lightly packed fresh cilantro leaves and tender stems, roughly chopped3 scallions, roughly chopped1 jalapeño chili, stemmed, seeded and quartered2 tablespoons coconut oilOptional garnish: Lime wedges OR toasted unsweetened shredded coconut OR both

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Instructions

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In a medium saucepan, stir together the rice, coconut milk, ½ cup water and 1 teaspoon salt. Bring to a simmer, then cover, reduce to low and cook until the rice has absorbed the liquid, 12 to 14 minutes. Remove the pan from the heat. Uncover, drape a kitchen towel across the top and replace the lid; let stand for 10 minutes. In a blender, puree the cilantro, scallions, jalapeño, coconut oil, ½ teaspoon salt and ¼ cup water. When the rice is done, use a fork to fluff the grains, then fold in the cilantro puree.