Coconut Rice (Printable)

Fluffy jasmine rice simmered in rich coconut milk, ready in 25 minutes as a versatile side.

# What You'll Need:

→ Rice

01 - 1 cup jasmine rice or basmati rice

→ Liquids

02 - 1 cup full-fat unsweetened coconut milk
03 - 1 cup water

→ Seasoning

04 - 1/2 teaspoon salt
05 - 1 teaspoon sugar (optional, enhances flavor)

→ Garnish (optional)

06 - 2 tablespoons shredded toasted coconut
07 - 2 tablespoons chopped fresh cilantro

# Steps:

01 - Place the jasmine rice in a fine-mesh strainer and rinse thoroughly under cold running water until the runoff runs completely clear, removing excess surface starch.
02 - Transfer the rinsed rice to a medium saucepan. Pour in the coconut milk and water, then add the salt and sugar. Stir gently to combine all ingredients evenly.
03 - Set the saucepan over medium heat and bring to a gentle boil. Once boiling, immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 18 minutes until all liquid has been absorbed and the rice grains are tender.
04 - Remove the saucepan from heat and let the rice rest covered for 5 minutes to allow the steam to finish cooking the grains. Uncover and fluff gently with a fork to separate the grains.
05 - If desired, sprinkle the toasted shredded coconut and chopped fresh cilantro over the top before serving alongside your favorite curries, stir-fries, or grilled dishes.

# Expert Tips:

01 -
  • It transforms plain rice into something that tastes like it took hours, with almost no extra effort.
  • The subtle sweetness and creamy texture make it versatile enough for Thai curries, grilled meats, or even a lazy breakfast with mango.
02 -
  • Lifting the lid during the simmer releases steam that the rice needs to cook properly, so resist the urge to peek before the timer goes off.
  • Full fat coconut milk settles in the can, so shake it vigorously or stir it well before measuring to get a consistent, creamy liquid.
03 -
  • Toast the rice in a teaspoon of coconut oil for two minutes before adding the liquids, and you will get a nuttier, more complex flavor with almost no extra work.
  • If your coconut milk is very thick and paste like at the top of the can, whisk it with the measured water first until smooth so it distributes evenly through the rice.

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