Ingredients
Scale
2 cups jasmine rice
1 can or 13.66 fl. oz. lite coconut milk, I use Thai Kitchen
1/2 cup water
3 garlic cloves, minced
1 tsp lime zest
2 Tablespoons lime juice
1 Tablespoon olive oil
1/2 tsp kosher salt
1 Tablespoon erythritol
Instructions
Rinse the jasmine rice in a fine mesh sieve under running water until the water runs clear.
Mince the garlic and zest the lime, then lightly sauté in oil in a large sauce pot.
Bring the water and coconut milk to a boil with the salt and lime juice.
Add the rinsed jasmine rice to the pot, cover and reduce heat to low.
Cook for 15 minutes then turn off heat.
Leave covered for an additional 5 minutes and then uncover the rice and let sit for 5 minutes before serving.
