Coconut Rice (Printable)
Fragrant jasmine rice simmered in rich coconut milk for a creamy, fluffy Southeast Asian side dish.
# What You'll Need:
→ Rice
01 - 1 cup jasmine rice or long-grain white rice, rinsed
→ Liquids
02 - 1 cup unsweetened full-fat coconut milk
03 - 3/4 cup water
→ Seasonings
04 - 1/2 teaspoon salt
→ Optional Garnishes
05 - 2 tablespoons toasted coconut flakes
06 - 1 tablespoon chopped fresh cilantro
07 - 1 teaspoon lime zest
# Directions:
01 - Rinse jasmine rice under cold running water until the runoff turns completely clear. Drain thoroughly to remove excess moisture.
02 - Place the rinsed rice, coconut milk, water, and salt into a medium saucepan. Stir well to combine all ingredients evenly.
03 - Set the saucepan over medium-high heat and bring the mixture to a gentle boil, watching carefully to prevent boiling over.
04 - Once boiling, immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15 minutes without lifting the lid at any point.
05 - Remove the saucepan from heat and let it sit covered for 10 minutes, allowing the rice to finish steaming in residual heat.
06 - Remove the lid and gently fluff the rice with a fork. Transfer to a serving dish and garnish with toasted coconut flakes, fresh cilantro, and lime zest if desired. Serve warm.
# Cooking Tips:
01 -
- It requires almost zero effort but tastes like you spent real time on it, which is the best kind of cooking trick I know.
- The coconut milk makes every grain plump and slightly sweet, so even plain rice eaters will ask what you did differently.
- It pairs with practically anything, from a complicated curry to a leftover piece of grilled chicken.
02 -
- Lifting the lid during the simmer is the number one reason this rice turns out undercooked or uneven, so resist the urge completely and set a timer instead.
- Not all coconut milk is created equal, and I once used a thin, watered down brand that produced bland rice, so always go for full fat and check that the ingredient list starts with coconut extract rather than water.
03 -
- If your rice ever turns out slightly too wet, spread it on a baking sheet for five minutes and the excess moisture evaporates quickly without ruining the texture.
- Letting the rice rest off heat for the full ten minutes is the real secret to perfectly separated grains, so treat that resting time as sacred and never skip it.