2 cups jasmine rice, rinsed until the water runs almost clear (2-3 times) 2 1/2 cups stock or water 1 tsp. salt 1 14 oz. can coconut milk Juice and zest of 1 lemon Methods/steps In a pot with a tight-fitting lid, combine all ingredients. Bring to a boil over medium-high heat, cooking uncovered; stir occasionally. When rice boils, cover pot and reduce heat to low. Cook 15 minutes. Remove from heat and let sit with lid on for 10 minutes.