Creamy Coconut Rice (Print Version)

Fragrant jasmine rice simmered in creamy coconut milk, a perfect Southeast Asian side dish.

# What You 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 combine all ingredients evenly.
03 - Set the saucepan over medium heat and bring the mixture to a gentle boil. 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 undisturbed with the lid on for 5 minutes. Uncover and fluff gently with a fork to separate the grains.
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 Tips:

01 -
  • It takes almost no effort but tastes like you spent an hour on it.
  • The coconut milk makes the rice so creamy and fragrant that you will want to eat it straight from the pot.
02 -
  • Resist the urge to lift the lid while the rice is simmering because every peek lets steam escape and messes with the cooking.
  • Shake the can of coconut milk well before opening so the thick cream and watery liquid blend together properly.
03 -
  • Use your fingers to gently swirl the rice while rinsing instead of aggressively stirring, which can break the grains before they even cook.
  • Letting the rice rest off the heat with the lid on is not optional because that is when the texture goes from slightly wet to perfectly fluffy.

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