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Serves 4 cups
|2 cups Jasmine or Basmati rice|
|1 can coconut milk, (14 oz.)regular or lite|
|2 cups water|
|1 teaspoon salt|
|1 tablespoon House of Tsang Wok Oil|
|2 teaspoons brown sugar|
- Place all ingredients in 4-quart saucepan stir well, and cover. Bring to a boil over high heat and stir again.
- Cover again and reduce heat to simmer for 15 to 20 minutes or until rice has absorbed all of the liquid. Remove from heat and let sit, covered, for 5 minutes. Fluff with fork and serve.
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