椰奶饭
配菜25 分钟4 份简单关于此食谱
香气四溢、蓬松软糯、略带甜味，这款椰奶饭是东南亚、加勒比海和南亚厨房中备受喜爱的主食。用长粒茉莉花米在浓郁椰奶和水的混合物中炖煮，使每一粒米都变得完美软嫩，并注入温和的椰子风味。它与咖喱、烤肉、炒菜或热带菜肴完美搭配——而且简单到足以成为你每周每晚的常用米饭。
步骤说明
- 1
Place the rinsed Jasmine Rice in a Sieve and rinse under ^[cold running water], stirring gently, until the water runs mostly clear — about 30 to 60 seconds. Shake off excess water. This removes surface starch and helps the rice cook up fluffy rather than gummy.
- 2
In a Saucepan, combine the rinsed Jasmine Rice, Coconut Milk, Water, Kosher Salt, and Granulated Sugar. Stir briefly to combine. Make sure the Coconut Milk is well-shaken or stirred before adding so the cream and liquid are fully incorporated.
- 3
Bring the mixture to a boil ^[over medium-high heat], stirring once or twice to prevent sticking. Once you see a full rolling boil, immediately reduce the heat to ^[the lowest setting] and cover the Saucepan with a tight-fitting lid.
- 4
Cook ^[on low heat], undisturbed, for 18 minutes. Do not lift the lid — the trapped steam is what cooks the rice evenly. After 18 minutes, remove the pot from heat entirely, keeping the lid on, and let it steam off-heat for 5 minutes.
- 5
Remove the lid and fluff the rice gently with a fork, lifting from the bottom to separate the grains. Taste and adjust Kosher Salt if needed. The rice should be tender, fluffy, and subtly fragrant with Coconut.
- 6
Spoon into a serving bowl or alongside your main dish. Garnish with toasted shredded Coconut, fresh Cilantro, and Lime wedges if desired. Serve immediately.
