Mel and I can’t get enough of this.  It goes well with my Spicy Eggplant recipe.  I make it in the rice cooker:

  • 2 cups jasmine rice
  • 2 cups water
  • 1 can of coconut milk

First, I wash the rice, then add the coconut milk and water.  The trick is to fold the rice a couple of times as it cooks, in order to move the coconut milk down into the rice.  Without folding, the coconut milk will just collect on the surface.
Also, when the rice cooker turns off, give the rice one more quick flip, and then let it sit to absorb the coconut milk.

I don’t add any sugar.