Ingredients
Scale
- 1 cup jasmine rice (uncooked)
- 1 1/4 cups water
- 1/2 cup light coconut milk
- 1/4 teaspoon salt
- 1/4 cup Italian parsley (chopped*)
Instructions
- Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover and reduce heat to low; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Gently stir in parsley.
Nutrition
- Serving Size: 4
