Coconut Rice Fragrant Side Dish (Print Page)

Fragrant, creamy coconut milk rice that pairs perfectly with curries and grilled dishes.

# 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 for enhanced flavor

→ Garnish

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 until the runoff turns completely clear, removing excess surface starch for a fluffier result.
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 components 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 curry, stir-fry, or grilled entrée.

# Expert Tips:

01 -
  • It takes the same effort as regular rice but tastes like you ordered takeout from a really good restaurant.
  • The coconut milk makes every grain plump and silky without needing butter or oil.
02 -
  • Lifting the lid during simmering is the fastest way to wreck this rice because you lose the trapped steam that actually cooks it.
  • Shaking the can of coconut milk before measuring prevents you from scooping out only the thick cream layer and missing the watery part below.
03 -
  • Toast the raw rice in a dry pan for two minutes before adding liquids to bring out a subtle nuttiness that pairs beautifully with the coconut.
  • Use the thick cream scooped from the top of an unshaken can of coconut milk and replace that portion of water with it for the richest version possible.

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