1 Teaspoon Granulated Sugar
1/4 Cup Fresh Chilled Coconut
1 Dash Of Salt
1 1/2 Cup Uncooked Jasmine Rice
15 oz Fresh Coconut Milk
1 1/4 Cup Cold Water
1 Teaspoon Cocoa [optional]
1 Teaspoon Nutmeg [optional]
1 Teaspoon Cinnamon [optional]
1 Teaspoon Vanilla Extract [optional]

Preparation:

The first step to this authentic Asian coconut dish is to combine the coconut milk, cold water, granulated sugar and course table salt in a large saucepan or skillet, stir until the sugar is dissolved. Slowly stir in the beautifully scented Jasmine rice. Bring that combination to a boil on medium-high heat. Reduce the heat to a very-low simmer. Cover the saucepan or skillet and cook an additional 20 minutes or until the liquid is absorbed and the rice is tender and fluffy. Serve with Coconut Shrimp. This dish is best eaten with new chopsticks.

Information:

Serving Size 6
355 Calories Per Serving
11 Grams Of Fat