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Coconut Rice

A creamy, fragrant rice dish infused with coconut milk, perfect as a side for various cuisines.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup jasmine rice Provides a delicate floral aroma and a slightly sticky texture when cooked.
  • 1 tbsp coconut oil Enriches the rice with a subtle coconut flavor.
  • 1 can full fat coconut milk Creates a creamy, luxurious consistency.
  • 1 cup water or reduced sodium vegetable broth Serves as the cooking liquid, infusing additional flavor.
  • 1 tbsp granulated sugar Adds a touch of sweetness.
  • 1 tsp salt Enhances flavors.
Optional Garnishes
  • 1/4 cup toasted shredded coconut Adds crunch and coconut flavor.
  • 1/4 cup finely minced fresh cilantro or parsley Introduces freshness and color.
  • 1/4 cup chopped peanuts or cashews Adds extra texture and nutty flavor.

Method
 

Preparation
  1. Rinse the rice under cold running water for 1-2 minutes until the water runs mostly clear. Set aside.
  2. In a large high-sided saucepan, melt the coconut oil over medium-high heat.
  3. Add the rinsed rice to the pan and stir to coat the rice in the oil.
  4. Pour in the coconut milk, water or broth, sugar, and salt, and stir to combine. Bring to a gentle boil.
  5. Cover with a lid, reduce heat to low, and let simmer for 15 minutes.
  6. After 15 minutes, turn off the heat and let the rice sit covered for an additional 10 minutes.
  7. Fluff the rice with a fork, adjusting with more liquid if too dry or hard.
  8. Serve with your choice of garnishes for added flavor and texture.

Notes

Rinsing the rice thoroughly is crucial to avoid gummy results. Use high-quality, full-fat coconut milk for best results. Letting the rice rest after cooking enhances its texture.