⚜️ Thai Soul Rice — Ceylon Night Edition

A warm jasmine rice ritual born from coconut water, golden fats, and a whisper of Ceylon cinnamon. Simple, luxurious, and calming — a dish that carries quiet royal energy.

Ingredients

• 1 cup jasmine rice
• 1⅓ cups coconut water
• 1 tbsp Kerrygold butter
• 1 tsp olive oil
• ¼ tsp ground ginger
• ⅛ tsp garlic powder
• Pinch of pink salt
• Micro pinch of Ceylon cinnamon (1 snowflake, not a storm)

Instructions

1. Rinse the jasmine rice until the water runs mostly clear.
2. Cook rice in coconut water using your usual method or a rice cooker.
3. When the rice finishes, open the lid and let the first aromatic steam rise.
4. Fold in the Kerrygold butter until the grains turn glossy and soft.
5. Add the olive oil and fold gently for a silky finish.
6. Sprinkle the ginger, garlic powder, pink salt, and the micro pinch of Ceylon cinnamon over the top.
7. Fold once more, gently, to distribute the spices without crushing the grains.
8. Taste and adjust salt if needed. Do not increase the cinnamon — this dish whispers.

Tasting Notes

Expect a warm, aromatic, lightly floral bowl with a velvet texture. Thai Soul Rice is comfort with ceremony — perfect beside protein, or as a solo late-night bowl.