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A side dish of Thai Jasmine rice in coconut milk with coriander seed and leaves. This makes a great accompaniment to many Asian dishes, especially curries, etc as it takes some of the heat away !
Put the rice in a sauce pan, with the coconut milk, coriander seed, water and salt. Bring the pan to the boil, then put the lid on and turn the heat down to low.
Simmer till all the liquid has been absorbed by the rice - usually around 12 - 14 minutes, then turn off the gas - DON'T be tempted to take the lid off !!
For the best results, leave the rice to steam with the lid on for another 5-10 minutes (without any heat).
Serve garnished with the fresh coriander.
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