Jasmine Coconut Rice

  • 2 cups purple, brown, or white jasmine rice
  • 1 cup unsweetened full-fat coconut milk
  • 2 cups water
  • 1 tsp fine sea salt
  • 4 medium shallots, thinly sliced
  • 2 Tbsp unsalted butter
  • 1/2 cup chopped cashews, toasted

Rinse the rice in a mesh colander under cool running water until the water runs clear.  Put rice into a heavy bottomed saucepan or cooking pot with a tight fitting lid.  Add the coconut milk, water and salt.  Stir to combine.  Bring to a boil, uncovered, over medium heat.  Stir a few times while the water is coming to a boil to prevent sticking.  Reduce the heat to low and cover with lid.  Cook for another 15-20 minutes without uncovering.  Remove from heat and let the rice steam for an additional 10-15 minutes without opening lid.  While the rice is cooking, melt the butter in a small skillet and fry the shallots over medium heat being careful not to burn butter.  Sprinkle with salt and stir every few minutes allowing the shallots to brown nicely.  Drain on paper towels.  Uncover the rice and fluff with a fork.  Transfer to a serving platter and scatter with the shallots and toasted cashews.