Coconut Rice (Print)

Fluffy jasmine rice simmered in rich coconut milk for a fragrant, creamy side dish ready in 25 minutes.

# What You 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

# How To Make It:

01 - Rinse jasmine rice under cold running water until the runoff becomes completely clear; drain thoroughly to remove excess starch.
02 - In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir gently to ensure even distribution.
03 - Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
04 - Once boiling, reduce heat to low and cover immediately with a tight-fitting lid. Simmer for 15 minutes without lifting the lid to allow the rice to absorb the coconut milk evenly.
05 - Remove the saucepan from heat and let it sit covered for 10 minutes. This resting period allows the residual steam to finish cooking the rice and produces a fluffier texture.
06 - Gently fluff the rice with a fork to separate the grains. Serve warm, garnished with toasted coconut flakes, chopped cilantro, and lime zest if desired.

# Expert Advice:

01 -
  • It turns plain rice into something that tastes like it came from a restaurant with almost no extra effort.
  • The coconut milk makes the grains so tender and fragrant that people always ask what your secret is.
02 -
  • Lifting the lid during simmering lets all the steam escape and you will end up with crunchy, undercooked grains.
  • Shaking the can of coconut milk before measuring prevents clumps and gives you an even, consistent liquid.
03 -
  • Toast the coconut flakes in a dry pan for about two minutes until golden, because raw flakes taste flat compared to the nutty crunch you get from toasting.
  • Let the rice sit uncovered for a minute after fluffing so excess moisture evaporates and each grain stays distinct.

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