Coconut Jasmine Rice Coconut Jasmine Rice 12 cups 25 minutes Chef Eric Lee, Napa Valley Cooking School • 4 cups Jasmine rice, rinsed in cool water until clear • 30 oz. The Perfect Purée 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.