Red Jasmine Rice with Cilantro, Lime and Coconut Milk
Yield: 4 servings
- 2 ½ c. chicken or vegetable stock
- 8 oz. InHarvest Red Jasmine Rice
- ¾ c. coconut milk
- 2 T. fresh lime juice
- ¼ c. sliced scallion
- ¼ c. fresh chopped cilantro
- Kosher salt, to taste
- On stovetop, bring 2 ½ c. stock to a boil.
- Stir in InHarvest Red Jasmine Rice, reduce to light simmer and cover for 30 minutes.
- Stir in remaining ingredients, mix well and add salt sparingly if needed.