Kitchen Improv

Coconut Jasmine Rice

This is a flavorful twist on steamed rice and pairs nicely with a green, red, or panang curry.

Ingredients
1 1/4 cup boiling water
2 Jasmine & Green Tea bags or sachets
1/4 tsp saffron threads
1 teaspoon raw (turbinado) sugar
1/2 teaspoon salt
3/4 cup coconut milk (the lite variety will work for a reduced-fat result)
1 cup jasmine rise, washed

Method
Add the jasmine tea and saffron threads to the boiled water and steep for about 10 minutes. Add to a saucepan with the coconut milk, salt, and sugar. Heat to a boil and then add the rice. Cover and reduce the heat to a low simmer. Cook for 25-30 minutes until rice is tender. Avoid stirring, shaking, or jostling the pan. Just let it sit and cook or the rice will stick to the pan. Fluff with a fork and serve.