Stovetop Coconut Jasmine Rice — Perfectly Cooked!
Coconut rice is a simple stovetop side that easily transform a weeknight meal. I use creamy, full-fat coconut milk — it adds just enough richness and doesn't overpower the alluringly fragrant jasmine rice. Once you nail the ratio, this method makes consistently cooked grains. Serve it with your favorite bold, spicy food piled on top!
Equipment
Ingredients
- 1 ½ cups jasmine or basmati rice
- 1 15-ounce can (445 ml) unsweetened coconut milk (full-fat, not light)
- Tap water
- 2 teaspoons granulated sugar or coconut sugar
- 1 teaspoon kosher salt
Instructions
- First, rinse your rice. Rinsing removes excess dusty starch on the surface of the grain, and helps keep the grains fluffy with a distinct shape. Use a fine mesh colander and shake it gently to drain off most of the water.
- Add the rice to a 3-quart saucepan. Measure the can of coconut milk into a large measuring cup. Add enough additional water to measure a total of 2⅓ cups of liquid. Stir in the sugar and salt.
- Bring to a boil, then immediately turn the heat down to low. Cover the pan and cook 15 minutes (or until all the liquid is absorbed) Remove the pan from the heat and let it sit covered for 10 minutes.
- Fluff the rice gently with a wooden spoon and serve with or without garnishes or as a side dish.
Notes
- Shake the can of coconut milk before measuring to be sure the cream at the top is incorporated.
- Substitute unsweetened coconut water for plain water to add a touch of sweetness and flavor.
- Cooked coconut rice can be frozen for up to a month.
- To make brown coconut rice: Add 10-15 minutes to the cooking time for a total of 25-30 minutes. Turn off the heat and let sit covered for 5 minutes.
Nutrition
Calories: 174kcalCarbohydrates: 38gProtein: 3gFat: 0.3gSodium: 393mgFiber: 1gSugar: 1g
