2 cups jasmine rice
2 cups coconut milk
1 3/4 cups water
2-3 tbsp. dry shredded unsweetened coconut
1/2 tsp salt
1/2 tsp vegetable oil
1. Pour oil into a large pot over medium high heat.
2. Add rice, coconut milk, water, shredded coconut, and salt to the pot and cook for a few minutes, stirring to keep rice from sticking to the pot.
3. After a few minutes when the liquid has begun to bubble, stop stirring. Reduce heat to just above minimum and cover tightly with a lid. Simmer for 20 minutes or until most of the liquid has been absorbed.
4. After 20 minutes, if it needs just a little more time or if you’re not quite ready to eat yet – turn off the heat, put the lid back on, and let the covered pot stay warm and sit for another 5-10 minutes.