Purple Jasmine Coconut Rice Recipe
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- 2 cups purple jasmine rice (or substitute white jasmine rice)
- 1 cup unsweetened coconut milk (don't use lite)
- 1 1/2 cups water
- 1 teaspoon fine grain sea salt
- 4 medium shallots, thinly sliced
- 1/4 cup unsalted butter
- a handful of cashews, chopped and toasted
To the rinsed (and drained) rice add the coconut milk, water, and salt. Stir to combine. Place the pot over medium high heat and bring the liquid to a boil (uncovered). Stir often to prevent the rice from scorching down at the bottom of the pot. Once the liquid comes to a boil reduce the heat to a low, low simmer, cover the pot tightly with a lid. Cook for about 15- 20 more minutes (resisting the urge to peek). Remove from heat (still covered!), and let the rice steam for another 10-15.
While the rice is cooking cook up the shallots in a small frying pan over medium to medium-high heat. Too hot and you'll burn the butter instead of browning it. Add the butter to the pan, then stir in the shallots and a couple pinches of salt. Stir every few minutes letting the shallots brown increasingly until they are dark in color. Transfer to a paper towel until ready to use.
I fluff the rice in the pot so I don't completely dirty up the edges of my serving bowl or platter. Transfer the rice to desired serving vessel and sprinkle with cashews and the crispy shallots.
Serves 4 to 6.