Sunday, June 30, 2013

Cilantro & Coconut Rice

Cilantro and coconut rice was the perfect accompaniment to the Asian-glazed pork tenderloin I made for dinner.  For a little more flavor, I added lime juice to my rice.

1 cup jasmine or basmati rice
1 cup coconut milk
1 cup water
1/2 cup chopped cilantro
1 TBS lime juice (optional)

Pour the coconut milk and water into a sauce pan; bring to boil.  Add the rice, cover, and reduce heat.  Simmer for about 15-20 minutes, until rice is cooked and fluffy.  Stir in the cilantro and lime juice, if using, before serving.

Serves 4



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