Creamy Coconut Jasmine Rice (Printer-Friendly)
Fluffy jasmine rice simmered in rich coconut milk, ready in 25 minutes as a versatile side.
# What You'll 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)
→ Garnish
06 - 2 tablespoons shredded toasted coconut
07 - 2 tablespoons chopped fresh cilantro
# How to Make It:
01 - Place the jasmine rice in a fine-mesh strainer and rinse thoroughly under cold running water, gently agitating with your fingers, until the runoff becomes completely clear. This removes surface starch and prevents gummy texture.
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 distribute all ingredients evenly.
03 - Set the saucepan over medium heat and bring to a gentle boil, stirring once or twice to prevent sticking. 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 while keeping the lid secured. Allow the rice to rest undisturbed for 5 minutes, then remove the lid and fluff gently with a fork to separate the grains.
05 - Transfer the coconut rice to a serving bowl and garnish with shredded toasted coconut and chopped fresh cilantro if desired. Serve warm alongside curries, stir-fries, or grilled proteins.
# Expert Advice:
01 -
- It transforms plain rice into something that guests will actually comment on, and those comments feel wonderful.
- The whole thing comes together in under thirty minutes with zero fancy technique, which makes it the laziest way to impress anyone at dinner.
02 -
- Shake the coconut milk can vigorously before opening because the cream and water separate in the can and you want them blended for even cooking.
- Resist every urge to stir the rice while it simmers because stirring releases starch and turns your beautiful fluffy grains into something closer to porridge.
03 -
- Toast the coconut in a dry skillet for about two minutes until golden, watching it like a hawk because it goes from perfect to burnt in seconds.
- If you want to use brown rice, increase the water by a quarter cup and plan on about forty minutes of cooking time, but the nutty flavor is worth the wait.