This recipe for Coconut Rice yields perfectly cooked and tender grains that are not sticky or gummy in the least. Fragrant, fluffy and so simple to make, it is a lovely side dish to serve with stir fries, curries, stews, or grilled meat and fish.
Prep Time5 minutesmins
Cook Time28 minutesmins
Total Time33 minutesmins
Servings: 4
Ingredients
2cups(360g) Thai jasmine rice, rinsed and drained very well
2cups(455g) cold or room temperature water
1cup(227g) canned full-fat coconut milk (shake can before opening)
1teaspoonKosher salt
Instructions
Combine the rice, water, coconut milk, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring a few times to prevent sticking. Reduce the heat to low, stir one more time, then cover the pot. Cook undisturbed for about 18 minutes. (See notes on cooking time.)
Without uncovering, transfer the pot to a cold burner and let sit on the stove for 10 minutes. After 10 minutes, uncover, fluff the rice with a fork, and enjoy!
Notes
Rinse the rice:For a perfectly fluffy, non-mushy, non-gluey, non-clumpy pot of rice, it’s important to wash the rice to get rid of excess starch. To do this, pour the dried grains into a 4 cup measuring cup, or large bowl and fill with cool water from the tap. Turn off the water and swish the grains around with your hand as though you were washing them. Pour out the starchy water as best you can without spilling any rice. Fill with water again and repeat until the water is much clearer, about 4 times total. Note that the water does not have to be crystal clear.Pour the grains into a large fine-mesh strainer set over a bowl, let drain for a few minutes then add it to a medium-sized heavy-bottomed pot.Alternatively, you could just use a fine-mesh strainer to rinse the rice, instead of a bowl filled with water. Just make sure to rinse it a little longer. A note on cooking time:My burner goes very low which is why 18 minutes cooking time works perfectly for me. If your burner does not go very low, reduce the cooking time to 15 minutes. Leftover rice can be covered and refrigerated for up to 4 days or frozen in resealable plastic bags for up to 3 months.