Coconut rice

INGREDIENTS 

3 cups (Japanese 180ml) of jasmine rice, washed

1 can coconut milk

1.5 cups (180ml) of chicken stock

3 tbsp dessicated coconut

METHOD 

Put the rice, the coconut milk into a rice cooker. Add enough stock to bring up to the 3 cup line.

Cook as per your rice cooker (I use quick cook)

Add the dessicated coconut and stir to mix.

Serve with chicken satay or teriyaki tuna and pear sticks.