Categories: Asian
Ingredients
- 2 cups jasmine rice
- 1 1/2 cups water
- 1 cup canned unsweetened coconut cream (half a 15-oz. can)
- 2 tsp ground turmeric
- 1/4 tsp salt
- 3 tbsp. coconut oil
- 1/4 cup finely chopped garlic (cloves from 1 whole head)
- 2 tbsp. fish sauce
Directions
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Put rice in a large bowl with enough water to cover it by a few inches. Swirl with your fingers, then drain. Repeat until the water runs clear (about 3 times).
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Stir together rice, 1 1/2 cups water, the coconut cream, turmeric, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight.
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Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer. Cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce. Cook, stirring, until fully combined and heated through, about 2 minutes.