Creamy Coconut Rice
How to prepare coconut rice that goes so well with curries.
Servings: 4 servings
Equipment
- medium saucepan
Ingredients
- 1 cup long-grain jasmine rice
- 1 cup coconut milk full-fat for best flavor
- 1 cup water
- 1 tablespoon sugar optional for sweetness
- ½ teaspoon salt
- 1 teaspoon coconut oil or neutral oil
- toasted coconut flakes for garnish
- fresh cilantro for garnish
Instructions
Rinse the Rice
- Place the jasmine rice in a fine-mesh sieve or bowl.
- Rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Combine Liquids and Rice
- In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt.
- Stir gently to evenly distribute the ingredients evenly.
- If using oil, add it now for extra fragrance and a slightly glossy finish.
Bring to a Simmer
- Place the saucepan over medium heat. Bring the liquid to a gentle simmer, stirring occasionally to prevent sticking.
- Once it starts to bubble, reduce the heat to low.
Cook Covered
- Cover the saucepan with a tight-fitting lid. Let the rice cook undisturbed for 15–20 minutes.
- Do not lift the lid during cooking; the steam is what perfectly cooks the rice.
Rest the Rice
- After the cooking time, remove the pan from the heat. Keep it covered and let it rest for 5–10 minutes.
- This step allows the rice to finish steaming and results in fluffy grains.
Fluff and Serve
- Use a fork to gently fluff the rice.
- Transfer to a serving bowl.
- Garnish with toasted coconut flakes or fresh herbs if desired.