Coconut Rice Jasmine (Printable Version)
Fragrant jasmine rice simmered in rich coconut milk for a creamy, aromatic side dish.
# 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
# Directions:
01 - Place the jasmine rice in a fine-mesh strainer and rinse thoroughly under cold running water, agitating gently, until the runoff water runs completely clear to remove 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 if using. Stir gently to distribute all ingredients evenly.
03 - Set the saucepan over medium heat and bring the liquid to a gentle boil. Immediately reduce the heat to low, cover tightly with a lid, and let it simmer for 15 to 18 minutes until all liquid has been absorbed and the rice grains are tender.
04 - Remove the saucepan from heat while keeping the lid on. Allow the rice to rest undisturbed for 5 minutes so the grains firm up, then fluff gently with a fork to separate.
05 - If desired, sprinkle the shredded toasted coconut and chopped fresh cilantro over the top before serving alongside your favorite curries, stir-fries, or grilled dishes.
# Expert Hints:
01 -
- This recipe takes a plain pantry staple and turns it into something that tastes like it came from a restaurant, with almost zero extra work.
- The coconut milk makes the rice incredibly fragrant and slightly rich, so it pairs beautifully with bold, saucy mains.
02 -
- Resist the urge to lift the lid and peek while the rice is simmering, because every time you do, precious steam escapes and the rice cooks unevenly.
- Shaking the can of coconut milk before measuring ensures you get a smooth, consistent liquid rather than a separated clump of coconut cream mixed with watery liquid.
03 -
- If you want to use brown rice instead, increase the water by half a cup and plan on cooking it for about 35 to 40 minutes, keeping the lid on and your patience intact.
- Toasting the shredded coconut in a dry skillet for just a minute or two until it turns golden transforms it from a garnish into something genuinely crave worthy.