Sunday, October 3, 2010

Coconut Jasmine Rice and edamame

My family LOVES this one. Again I could eat the whole pot it is SO good. It is creamy and the jasmine rice
is so fragrant and mixed with edamame and cilantro WOW WOW WOW.

1 1/2 cups shelled fresh or frozen edamame
1 1/2 cups jasmine rice
2 (14oz) cans unsweetened coconut milk
1 cup water
1/2 cup minced fresh cilantro
1/2 cup chopped roasted cashews

Bring a large saucepan of salted water to a boil over high heat. Add the edamame and cook until tender, about 10 minutes. Drain and set aside. In a large saucepan, combine the rice, milk, and water and bring to a boil, stirring occasionally. Reduce heat to low, add salt to taste, cover, and simmer until the rice is tender, about 20 minutes.
Stir in the cooked edamame, cover, and remove from heat. Set aside for 10 minutes. Transfer to a serving bowl and stir in the cilantro and cashews. Serve immediately.

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