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- Source: The Emeril Lagasse Show: Episode 2 - Staycation
- Dish Type: Sides
- Cooking Method: Steaming
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Emeril’s Coconut and Macadamia Nut Rice
Instructions
In a medium saucepan, combine jasmine rice with coconut milk, chicken stock, salt, and pepper. Bring to a boil, reduce heat to a simmer, cover, and cook for 20 minutes. Remove from heat and let sit, undisturbed, for 5 minutes. Add the scallions, and fluff the rice with a fork. Garnish with chopped macadamia nuts, and serve immediately.
Yield: 6 cups
Ingredients
- 2 cups jasmine rice
- 1 1/2 cups coconut milk
- 1 1/2 cups chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 to 4 bunches scallions, sliced thinly on a bias
- 1 cup chopped macadamia nuts
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