Serving: 15

This is another great rice recipe, baked in the oven for consistency and saves a lot of time.

Creme Brulee


4 cups                    Thai jasmine-scented white rice

2 x 13.5 floz           Coconut milk

5 cups                    Water

1/2 tsp                   Salt

1/2 tsp                   Vegetable oil


  1. Rub the oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
  2. Place the rice, coconut milk, water, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  3. Once the coconut-water has begun to gently bubble, stop stirring and reduce Turn off the heat and place on a tight fitting lid and place into the oven at 350°F until most of the liquid has been absorbed by the rice. To check, pull the rice aside with a fork. If most of the coconut milk-water is gone.
  4. Remove from the oven but leave the covered pot on the burner another five to 10 minutes, or until you’re ready to eat.


The cheese sauce can be made in advance.  It cam also be used for lots of different dishes.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust