Ingredients
- 2 cups jasmine rice, washed 3 times and drained
- 1 cup coconut milk
- 3 tbsp The Creator blend, bagged
- 1 tsp kosher salt
- 3 makrut lime leaves
- 1 inch piece ginger
- chopped cilantro, lime, black sesame seeds (optional toppings)
We went to NYC to visit friends and family, and our good friends took us to a bunch of killer Malaysian restaurants in Chinatown. I was inspired by our visit and made a twist on the classic Malay Coconut rice and infused the rice with The Creator blend, which highlights lemongrass, ginger, coriander, coconut, fireweed, and mint. I was amazed at how much of the tea imbued into the rice - and you notice it at the mid-point of each bite.
- Combine rinsed rice, coconut milk, bagged tea, salt, lime leaves, ginger, and 1 1⁄2 cups water in a saucepan
- Bring to a boil over high heat
- Reduce heat to low and cover with lid
- Cook, without stirring, until all liquid is absorbed and rice is tender, about 20 minutes
- Discard bagged tea halfway through cooking time, and remove lime leaves, lemongrass, and ginger before serving
- Serve with fresh cilantro, lime, and black sesame seeds
