Nutritional data compiled from the United States Department of Agriculture National Nutrient Database. Data is per serving.

I love this rice, the sweet and the savory melting together. Irresistible! Although I used coconut milk with full fat content, you may substitute a lower fat version. This dish will be a wonderful accompaniment to most Thai inspired dishes.

SERVES 2

INGREDIENTS 

1  can of coconut milk, full fat content (400 mL)
½ can Jasmine rice (200 mL), use the coconut milk can
2  tbsp of brown sugar
¼ tsp ground cinnamon
⅛ tsp nutmeg, freshly ground
1  tbsp sweetened shredded coconut
    salt
 

To a small pot add coconut milk, sugar, cinnamon, a pinch of freshly ground nutmeg, pinch of salt and bring to a boil.

Reduce heat to very low, add rice, and cook covered for 15-17 minutes or until all the liquid is absorbed. Use your rice manufacture’s instructions as a guide to the amount of time to cook your rice. However because your not using water the time my be a little longer. Don’t peak on the rice to early as needed moisture will escape.

Take it of the heat and with the lid covering the pot, let rice rest for 5 minutes before serving. Dish rice into individual serving bowls and sprinkle with sweetened shredded coconut.