Fragrant Jasmine Coconut Rice (Printable Version)
Fragrant jasmine rice simmered in rich coconut milk, yielding a creamy, aromatic side dish for any Asian-inspired meal.
# 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, gently swirling with your fingers, 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. Once bubbling, immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 18 minutes until all the liquid has been absorbed and the rice grains are tender.
04 - Remove the saucepan from the heat while keeping the lid on. Allow the rice to rest undisturbed for 5 minutes so the grains firm up and release from the bottom. Uncover and fluff gently with a fork to separate the grains.
05 - Transfer the coconut rice to a serving bowl. If desired, sprinkle the toasted shredded coconut and chopped fresh cilantro over the top before serving alongside curries, stir-fries, or grilled proteins.
# Expert Tips:
01 -
- It takes the same effort as regular rice but tastes like you put in serious work.
- The coconut milk makes every grain soft and slightly sweet without needing butter or oil.
02 -
- Skipping the rinse step will give you rice that clumps together in an unappetizing way and no amount of coconut milk can fix that texture.
- Adding a smashed lemongrass stalk or a couple of kaffir lime leaves to the pot while cooking transforms this from great to absolutely unforgettable.
03 -
- Toast the rice in a teaspoon of coconut oil for two minutes before adding the liquids and you will get a subtle nutty depth that makes people think you studied cooking abroad.
- Always use full fat coconut milk from a can, never the carton kind meant for cereal, because the carton version is too thin and watered down to produce the creamy result you want.