Coconut Jasmine Rice With Spicy Chili Crisps
This delightful Coconut Jasmine Rice with Spicy Chili Crisps combines the creamy flavor of coconut milk with fragrant jasmine rice, topped with a spicy crunch for a warm and comforting meal.
Ingredients
Main Ingredients
- 1 cup Jasmine Rice Fragrant and slightly sticky, this rice is a staple for Eastern cuisines.
- 1 cup Coconut Milk Adds creaminess and a hint of sweetness. Use light coconut milk for a healthier option.
- 1 cup Water Balances the coconut milk to cook the rice perfectly.
- 1/2 teaspoon Salt Enhances the flavors beautifully.
For the Chili Crisps
- 1 tablespoon Chili Flakes Adds a spicy kick that awakens the palate.
- 2 cloves Garlic, minced Infuses the dish with a warm, aromatic base.
- to taste splash Oil For sautéing the garlic and chili flakes.
For Garnish
- to taste Scallions Provides a fresh, crunchy finish.
Instructions
Preparation
- Rinse and soak 1 cup of jasmine rice under cold water until the water runs clear. Let it soak for about 10 minutes, then drain well.
- In a medium pot, combine the soaked rice, 1 cup of coconut milk, 1 cup of water, and 1/2 teaspoon of salt. Stir gently to mix.
Cooking
- Bring the mixture to a gentle boil over medium heat. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender.
- In a small skillet, heat a splash of oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute.
- Stir in 1 tablespoon of chili flakes and a pinch of salt. Cook for another minute, allowing the flavors to meld. Remove from heat and set aside.
- Once your rice is cooked, fluff it with a fork and serve in bowls. Top generously with the spicy chili crisps and sliced scallions for garnish.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat on the stove with a splash of water or coconut milk to restore its creamy texture.