A simple and delicious recipe for coconut jasmine rice using a rice-to-liquid ratio of 2 cups of rice to 4 cups of coconut water or chicken stock, enhanced with 2 tablespoons of butter.
1: Rinse the rice under cold water until the water runs clear.
2: In a pot, combine 2 cups of rice, 4 cups of coconut water or chicken stock, and 2 tablespoons of butter.
3: Bring to a boil, then reduce heat to low and cover.
4: Cook for about 20 minutes or until rice is tender and liquid is absorbed.
5: Fluff with a fork before serving.
