Ingredients:

  • 1 cup Thai purple jasmine rice (200 grams)
  • 1½ cups water (360 ml)
  • Pinch of salt
  • 1 tablespoon coconut oil (15 ml)
  • 2 cloves garlic, minced
  • 1 small thumb-size piece of ginger, grated
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon lime juice (15 ml)
  • Fresh cilantro, chopped (optional)
  • Toasted sesame seeds or chopped peanuts (optional)

Instructions:

  1. Rinse the purple jasmine rice under cold water until the water runs clear and soak for about 30 minutes for optimal texture.
  2. In a medium saucepan, combine soaked rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed and rice is tender. Remove from heat and let it sit covered for an additional 5 minutes.
  3. While the rice is cooking, heat coconut oil in a small skillet over medium heat. Add minced garlic and grated ginger; sauté until fragrant (about 1-2 minutes). Stir in soy sauce and lime juice; cook for an additional minute.
  4. Fluff cooked rice with a fork and gently stir in the garlic-ginger mixture. Transfer to a serving dish and garnish with chopped cilantro and sesame seeds or peanuts, if desired.