Coconut Lime Jasmine Rice (Gluten Free, Dairy Free)
I'm a sucker for rice. As a gluten-free gal with grain options somewhat limited, rice has been my g0-to source of whole grains and starchy substance for many years. But rice, in it's plain state, can get tired and boring if that's the only way you eat it day in and day out. So I thought it was time to spice up my plain old rice, and to be honest, I'm not sure I can ever go back.
I love Thai food, but it has also been difficult to eat out at Thai restaurants because I don't always know what's in every dish (between gluten and dairy intolerances, I rarely risk it). But one of my favorite things to get at Thai restaurants is the Tom Kha soup -- coconut milk with lemongrass and galangal -- and I crave the flavors of this dish. One of my favorite rituals with this soup is to put a heaping pile of steamed rice in the soup, so that it soaks up all the spices and creaminess of the soup, and then at the end, the rice is the star of the show.
Well. This Coconut Lime Jasmine Rice recipe is basically this ritual re-created, and I get all the feels when eating it. Say goodbye to boring rice side dishes, and say hello to a world of flavor!
Ingredients: 1 cup organic white jasmine rice (you can definitely use brown jasmine rice here, but cooking times may vary -- I find that brown jasmine rice tends to take longer, so adjust cooking times and amounts of liquid accordingly). 1 cup full-fat organic coconut milk 1/4 cup water juice of one lime (approx 1/4 cup) 1/2 tsp sea salt (plus more to taste) *keep extra water on hand in case you need to add more while cooking
Instructions: In a medium saucepan, add jasmine rice, coconut milk, water, lime juice, and salt, stir, and bring to a boil. Once boiling, reduce heat to a simmer and let the rice cook down for about 30 minutes, stirring occasionally. You may need to periodically add more liquid (water or coconut milk for extra creaminess), if the water cooks off before the rice is fully cooked. Once the rice is cooked through (the grains are soft and the liquid is absorbed), remove from heat and stir to fluff. Season with smoked paprika and an extra squeeze of lime juice before serving.
Makes 2-3 cups cooked rice.