Featured Recipe

Coconut Jasmine Rice Yield: 12 cups Preparation time: 25 minutes Source: Chef Eric Lee, Napa Valley Cooking School

•	4 cups Jasmine rice, rinsed in cool water until clear
•	30 oz. Culinary Traditions™ Coconut,  thawed
•	32 oz. cold water
•	1 1/2 tsp. teaspoons salt
Method:
1.	Combine the ingredients in a heavy-bottomed saucepan. Bring the mixture to a boil.
2.	Stir well to prevent excessive sticking. Cover and reduce heat to low. Cook for 15 minutes.
3.	Let rest for 5 minutes. Fluff with a wooden spoon.