Ok, so I mentioned this dish a few blog posts ago, as the go-to side for our Cast Iron Asian Chicken Thighs. I figured that since I actually got a good picture of the meal tonight, rice included, I'd share the recipe for the rice here too! I can't say enough about all the positive effects of purchasing my Zojirushi Rice Cooker several years ago. It has made our rice game spot-on every time, and I just love it! The following recipe is written to be made a rice cooker, but can easily be translated to your traditional rice method as well. Rinsing rice before cooking helps to remove surface starches and produces a much less clumpy, fresh tasting rice. This is, of course, optional, but if you have the time it makes this dish even better.
makes approximately 3 1/2 cups
Place in the bowl of your rice cooker:
- 2 cups jasmine rice, rinsed*
- 1 can coconut milk (app. 13 oz)
- 1 1/2 tsp mirin
Stir together well. Start your rice cooker according to your manufacturer's instructions. When done cooking, stir in:
- 2 green onions, diced (white section of stalk only)
- 1/4 tsp. black sesame seeds
- 1/4 tsp. salt
If you'd like, you can use the green stalks of your green onions to garnish your rice after you dish it up. Enjoy!