Jasmine Coconut Lime Rice
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 1 cup (240 ml) jasmine rice
- 1/2 cup (120 ml) coconut milk
- 1/2 cup (120 ml) water
- 2 lime leaves
- 1 tsp (4.9 ml) sugar
- 1 tsp (4.9 ml) salt
- 2 tbsp (29.6 ml) shredded toasted unsweetened coconut
Method:
Wash rice in a fine strainer under cold water until the water runs clear. Add rice, liquids, salt, sugar, and lime leaf to an oven safe pot. Bring to boil on high heat, then cover and place in a 375 F (190 C) oven for 15 minutes. Remove the pot from the oven and fluff the rice. Garnish the rice with toasted coconut and serve.