Coconut Jasmine Rice

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2 cups/ 500mL Dainty Jasmina blend rice
1 can Coconut Milk (recommend full fat coconut milk)
1 ½ cups/ 350mL Water
½ tsp/ 5mL Sea Salt
1 Lemongrass stalk, smashed
2-3 Makrut Lime leaves
Garnish: ¼ cup/ 60mL shredded Coconut, toasted
Note: Makrut Lime leaves can be found in the spice section of most specialty grocery stores dried, best is fresh from an Asian grocer.

1

Place the rice in the rice cooker (or in a pot on stovetop).

Add coconut milk, water, salt, lemongrass and kaffir lime leaves to your rice cooker, stir and cover with the lid.

Turn your rice cooker on.

In a small pan, toast the coconut until golden brown (approx. 3 minutes).

Fluff the cooked rice, remove the lemon grass stalk and lime leaves, and sprinkle the shredded coconut over the top. Serve.