30 minutes
A creamy and aromatic side dish made with jasmine rice and coconut milk, sweetened with sugar and seasoned with salt.
Jasmine Rice, Rinsed until water runs clear
cups
cups
cups
tablespoons
teaspoons
1. Rinse Rice
Begin by thoroughly rinsing your jasmine rice under cold water using a strainer and a bowl, continuing until the water runs nearly clear.
2. Combine Ingredients
After rinsing, transfer the rice to a medium, heavy-bottomed pot. Pour in the coconut milk and water. Add in the sugar and a half teaspoon of kosher salt, stirring to combine. Place the pot over medium heat and bring the mixture to a boil, ensuring that the sugar and salt dissolve completely.
3. Simmer Rice
Once the mixture reaches a boil, give the rice one final stir before reducing the heat to low. Cover the pot with a lid, allowing the rice to simmer gently for about 15 minutes.
4. Steam Rice
After the 15 minutes have passed, turn off the heat but leave the pot covered. Let the rice steam in its own heat for another 10 minutes.
5. Fluff and Serve
To finish, uncover the pot and fluff the coconut rice with a flexible rubber spatula. If needed, taste and adjust the seasoning with a bit more kosher salt. Your coconut rice is now ready to serve, ideally while it's still warm.
Use long-grain jasmine rice for its floral aroma and fluffy texture. Rinse thoroughly to prevent clumping.
Bring to a gentle simmer, then reduce to the lowest heat, cover with a lid, and do not stir to avoid mushiness.
Opt for full-fat coconut milk and shake the can well before use for a rich flavor and consistent texture.
Use a balanced 1:1 ratio of coconut milk to water or broth for flavor and the right texture.
Let the cooked rice sit off the heat, covered, for 10 minutes for fluffier rice.
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