To start the rice, heat up a rice cooker and then add the oil, followed by the diced onions. Saute until translucent.
Add the rice and sauté for a few minutes or until the rice is coated in the oil and is slightly translucent. Add the cold water, coconut milk, salt and pepper. Place the lid on the rice cooker (making sure the rice cooker is still on, and has not switched to the warm setting). Let cook for approximately 20 minutes, or until it switches off indicating that the rice is done.
Roughly chop the cilantro and green onions. Fold them into the rice, along with the crispy fried onions.
- 1 small onion
- 2 tsp vegetable oil
- 1 cup basmati or jasmine rice
- 1 1/2 cups cold water
- 1/2 cup thick coconut milk
- 1/8 tsp white pepper
- 3/4 tsp kosher salt
- 1 cup cilantro
- 1/2 cup green onions (approx. 3)
- 3/4 cup crispy-fried onions