I normally only use brown rice, but I had a craving for jasmine rice and couldn't find any whole grain, so I used white. Shame on me, I know better and it won't happen again. It's funny how the taste buds change, and I can no longer stand the taste or texture of highly refined, processed foods like white rice or regular pasta. I find them just disgusting. I've been eating whole grains for so many years, it's hard to believe I ever liked the white stuff. Luckily, even my teens prefer things like quinoa and whole grain pastas to the "regular" stuff. Since the flavors of the seasonings I cooked the rice in were so yummy, I am posting this. But next time I will be using brown rice.
I made this in my rice cooker, but you can do it stovetop if you wish. On the stovetop I believe a bit more liquid is needed- the normal ratio is 2 parts liquid to 1 part rice. I served it with peppers, onion, garlic, broccoli, pea pods, water chestnuts, freshly grated ginger and tempeh stir-fried in a little veggie broth.
2 c. jasmine rice
2 c. coconut milk
1 1/2 c. water
juice of 1/2 of a lemon
1/2 tsp. thai curry seasoning
Place in rice cooker and follow your cooker's directions. Or cook on stovetop 20 min. or so until all liquid is absorbed.