Coconut Jasmine Rice

12 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
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.