Serves: 4 • Time: 1 hour 15 minutes
A newly developed strain of rice, Jasberry is packed with an oxidants and fiber, making it one of the most healthful varieties. In this simple preparation, curator of the Thailand Box Jet Tila cooks it in coconut milk and sugar to create a warm, comforting dish that’s just as delicious for dessert as it is for breakfast.
INGREDIENTS
- ⅔ cup Jasberry rice
- ½ tsp. salt
- 1 13.7 oz. can coconut milk, stirred
- ¼ cup brown sugar
- Fruit (optional), for garnish
DIRECTIONS
1. Bring the rice, salt, and 3½ cups water to a boil. Cover, reduce the heat, and let simmer 35 minutes. Stir in 1½ cups coconut milk and the sugar and bring to a boil over high heat, then reduce and let simmer, stirring occasionally for about 20 minutes. Let cool.
2. Transfer to 4 bowls, add the remaining coconut milk, and garnish with fruit.
Jet Tila is the curator of the Thailand Box. He is a regular judge on Food Network’s Cuthroat Kitchen, Thailand’s first-ever Culinary Ambassador, and the chef-owner of Pakpao Thai restaurants in Texas.
