|Garam masala, cinnamon, jasmine rice, vanilla extract & coconut milk|
1 cup jasmine rice
1 1/2 cups water
1 can (13.5 oz.) coconut milk, plus enough water to fill can (to dilute 50/50, for total of 27 oz.)
2/3 cup sugar
1 tsp. pure vanilla extract
1/4 tsp. garam masala
1/8 tsp. ground cinnamon, or to taste
Garam masala is an Indian spice blend which varies by brand. I used Shan Garam Masala Powder which contains: black pepper, brown & green cardamom, caraway seed, cloves, cinnamon, bay leaf, nutmeg, mace, cumin seed, coriander & saffron.
Combine 1 cup jasmine rice with 1 1/2 cups water in a 2 1/2 quart pot. Cook uncovered with medium flame until boiling and water level is about equal to the rice.
Cover and reduce flame to low, setting timer for 4 minutes. Shut off flame and mix cooked rice with large spoon gently, removing any rice from sides of pot.
Add coconut milk, plus water to fill the can, and sugar to the cooked rice. Slowly mix together.
Let cool and serve warm or chilled.