30 minutes
A fragrant and creamy jasmine rice infused with coconut milk, shallots, and aromatic spices.
Jasmine Rice
cups
tablespoons
Shallots, cut lengthwise in half or into quarters
cups
each
Cinnamon Stick, broken in half
0.25 inches
teaspoons
teaspoons
Coconut Milk, canned or fresh
cups
cups
1. Wash the Rice
Place the 3 cups of jasmine rice in a bowl, immerse it in water, swish it around, and then drain the water. Repeat this washing process two or three times until the water runs clear.
2. Cook Shallots
In a pot with a tight-fitting lid, heat 1 tablespoon of peanut oil over medium heat. Add the shallots, and cook them for about 3 to 4 minutes until they become fragrant and start to soften.
3. Add Spices and Rice
Add the washed rice to the pot along with 1 clove, the broken piece of a cinnamon stick, 0.25 teaspoon of turmeric, and 2 teaspoons of salt. Stir these ingredients gently to combine.
4. Add Liquid
Pour in 1.5 cups of coconut milk and 2 cups of water. Bring the mixture to a boil.
5. Cook the Rice
Cover the pot and reduce the heat to medium-low. Let it cook for about 5 minutes. After that, lower the heat to the lowest setting and continue cooking for another 15 minutes.
6. Rest the Rice
Remove the pot from the heat and let it rest, covered, for 5 minutes.
7. Fluff and Serve
Gently shake the pot to loosen the rice, then remove the lid. Using a wet rice paddle or a flat wooden spoon, carefully turn the rice. Keep the rice covered until you’re ready to serve it.
Add the zest of a lime, lemon, or even orange to the rice before cooking. The oils in the zest will infuse the rice with a bright, citrusy aroma that contrasts nicely with the creaminess of the coconut.
Use leftover coconut rice to create a sweet dessert. Add a mixture of coconut milk, a bit of sugar, and vanilla extract, and cook until thickened. Serve with a sprinkle of cinnamon and toasted coconut flakes.
Marinate chicken pieces in a blend of Thai spices and coconut milk. Grill or bake until cooked through. Serve atop the coconut rice with extra coconut sauce and fresh herbs like cilantro or Thai basil.
After cooking the coconut rice, let it cool. Then, stir-fry with shrimp, pineapple chunks, peas, and a dash of fish sauce for a tropical twist. Garnish with cilantro and a squeeze of lime juice.
Introduce fresh herbs such as cilantro, basil, or mint. You can either stir them in at the end of cooking or layer them on top of the rice before you cover it to steam, allowing the residual heat to gently release their flavors.
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