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Coconut Jasmine Rice



Serve the Coconut Jasmine Rice served with Kung Pao Chicken. Barb L.


Yield: 2-3 servings


1 cup jasmine rice

1 ¼ cups water

½ cup light coconut milk

¼ tsp salt

¼ cup chopped fresh cilantro

1 Tbsp Flying Olive Coconut Balsamic


Combined rice, water, coconut milk, and salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and the rice is tender.

Remove from the heat; fluff rice with a fork. Stir in the cilantro and Flying Olive Coconut Balsamic.

Serve with Kung Pao Chicken or other dishes of your choice.

Submitted by Barb L.