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Coconut Rice

Coconut Rice

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 cups jasmine rice, rinsed and drained
  • 1 can (13.5 ounces) coconut milk
  • ½ cup water
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ½ teaspoon ground turmeric, optional
  • ¼ teaspoon dried crushed red pepper, optional
  • Toasted coconut

Directions

  1. In a rice cooker pot, combine rice, coconut milk, water, sugar and salt.
  2. Cover and select WHITE RICE setting.
  3. Sprinkle with toasted coconut before serving.
  4. Serve with Slow Cooker Mango Chicken.

Serves:  6-8

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