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Coconut Jasmine Rice12 cups 25 minutes Eric Lee / Chef, Napa Valley Cooking School, Napa Valley, CA |
| • | 30 oz. The Perfect Purée Coconut Puree, thawed |
| • | 4 cups Jasmine rice, rinsed in cool water until clear |
| • | 32 oz. cold water |
| • | 1 1/2 tsp. salt |
| Method: | |
| 1. | Combine the ingredients in a heavy-bottomed saucepan. Bring the mixture to a boil. |
| 2. | Stir well to prevent excessive sticking. Cover and reduce heat to low. Cook for 15 minutes. |
| 3. | Let rest for 5 minutes. Fluff with a wooden spoon. |