0 from 3 votes
Coconut Milk Rice
Coconut milk rice is one of the most delicious rice dishes you will taste. Cooked with additional ginger, garlic and a pandan leaf, the aromas you'll smell are wonderful. They'll transport you to South East Asia for sure!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 2 people
Calories: 1683 kcal
Course:
Side Dish
Cuisine:
Asian
Ingredients
- 3 cups basmati rice
- 3 cups coconut milk
- 1 cup water
- 1 garlic clove smashed on its side
- 1 cm fresh ginger sliced
Instructions
Prepping the rice
- Measure out the rice needed and using a sieve, rinse the rice under running cold water until the water runs clear. Pour into the saucepan you'll use to cook the rice in.
- Pour in the coconut milk and the water and give it all a good stir. Add the smashed garlic gloves (use the side of a knife ontop of the clove, by pushing down with your palm - please be careful!), the ginger slices (make them chunky) and the pandan leaf (tied into a knot).
Cup of Yum
Cooking the rice
- Bring the rice to a boil and once boiling, turn down to a simmer and cook for 25 minutes. There's an optional step to leave your rice to rest for 20 minutes. It will create really fluffy grains. You don't have to if you're in a rush.
How to serve
- When ready to serve, remove the pandan, garlic and ginger and fluff the rice with a fork. If you want to make your rice into a fancy dome shape, you'll need to find a small dish and spoon enough rice in to fill, press down with the back of a spoon and flip it onto a plate. Remove the dish and you should have domed shape rice! Dress with parsley.
Notes
- Storage - You can store any leftover rice in the fridge in a sealed container. Please cool as quickly as possible. It'll need to be used up within a day and reheated until piping hot. Do NOT reheat rice a second time.
- Re-heating - As said above, you'll need to re-heat until steaming. See this advice from the NHS for more info on why re-heating rice is a risky.
- Freezing - I wouldn't bother freezing rice. It's risky and it doesn't take long to cook a batch of rice. It's much better eaten fresh.
Nutrition Information
Calories
1683kcal
(84%)
Carbohydrates
232g
(77%)
Protein
27g
(54%)
Fat
74g
(114%)
Saturated Fat
65g
(325%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
64mg
(3%)
Potassium
1073mg
(31%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
4mg
(4%)
Calcium
145mg
(15%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 1683
% Daily Value*
| Calories | 1683kcal | 84% |
| Carbohydrates | 232g | 77% |
| Protein | 27g | 54% |
| Fat | 74g | 114% |
| Saturated Fat | 65g | 325% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 64mg | 3% |
| Potassium | 1073mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 145mg | 15% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.