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
- In a rice cooker pot, combine rice, coconut milk, water, sugar and salt.
- Cover and select WHITE RICE setting.
- Sprinkle with toasted coconut before serving.
- Serve with Slow Cooker Mango Chicken.
Serves: 6-8
