Thai Coconut Jasmine Rice

• 96
  1 tbsp virgin coconut oil

  Whole Kernel - Virgin Coconut Oil96$12.29Buy from Dr. Bronner's
• 96
  1 1/2 cups white jasmine rice, rinsed until water runs clear and drained

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 80
  1/2 tsp ground ginger

  Simply Organic Ground Ginger - 46g80$10.00Buy from L'Organic
• 91
  1/2 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 88
  1 cup coconut milk, well-shaken

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic
• 1 cup water
• 3/4 tsp salt

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1. 1

   Warm the virgin coconut oil in a medium heavy-bottomed saucepan with a tight-fitting lid over medium heat for 1 minute until fully melted and glossy.

2. 2

   Add the rinsed and drained white jasmine rice to the pot. Stir constantly for 2 minutes to coat every grain in the oil until lightly translucent and toasted at the edges.

3. 3

   Sprinkle in the ground ginger, garlic powder, and salt. Stir rapidly for 30 seconds until the spices release their fragrance.

4. 4

   Pour in the coconut milk and water, stirring well to combine and scraping up any grains stuck to the bottom of the pot.

5. 5

   Bring the liquid to a rolling boil over medium-high heat, which takes about 2 to 3 minutes.

6. 6

   Immediately reduce the heat to the lowest setting, cover the pot tightly with the lid, and let simmer undisturbed for 12 minutes until the liquid is fully absorbed.

7. 7

   Remove the pot from the heat, keeping the lid firmly in place, and let the rice steam undisturbed off the heat for 4 minutes.

8. 8

   Uncover the pot and fluff the rice gently with a fork from bottom to top before serving warm.