Coconut Rice
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5.0
3 reviews
Excellent
Coconut Rice
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Fragrant, fluffy coconut rice is so easy to make in just 30 minutes! Top it with toasted coconut flakes for even more “coconutty” flavor.
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Ingredients
- 1½ cups jasmine rice (285g)
- 1 (13.5-ounce/400 ml) can unsweetened coconut milk
- ½ cup water (120mL)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
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Instructions
- Place the rice in a fine mesh strainer. Rinse under cold water until the water runs mostly clear. Drain well.
- In a medium pot, bring the coconut milk, water, sugar, and salt to a boil over medium-high. Add the drained rice and return to a boil. Cover and reduce the heat to low. Simmer, undisturbed, until the liquid has been completely absorbed, about 15 minutes.
- Remove from heat, and leave covered to steam for 10 minutes. Fluff the rice with a fork. If desired, you can garnish the rice with toasted coconut, cilantro, or scallions.
Notes
- Rinse the rice. This is the most important step of this recipe if you want fluffy, tender coconut jasmine rice that is slightly sticky without being gluey or mushy. Rinsing the rice until the water runs almost clear removes the excess starch on the outside of the rice grains that would cause them to stick together.
- Use full-fat canned coconut milk. Light coconut milk isn’t quite as rich or thick, which will affect the flavor of the cooked rice. And be sure to use canned coconut milk, as the kind in a carton is quite watered down.
- Cook the rice in a mixture of coconut milk and water. Coconut milk is too thick and fatty for the rice to absorb effectively. By adding water to the mix, the rice will absorb the water to become tender while still having a rich coconut flavor from the milk.
- Let the rice cook undisturbed. While the rice cooks and then rests at room temperature, leave it alone! Don’t lift up the lid or stir it. The steam that builds up in the pot is an important part of the process for fluffy rice. Plus, stirring rice while it cooks will cause it to be sticky or creamy (think of risotto!). A technique that has its place but will not result in fluffy rice.
- To make the toasted coconut topping: While this is optional, I love adding toasted coconut to amplify the “coconutty” flavor in this rice dish. Heat a small nonstick skillet over medium-low heat and toast unsweetened coconut flakes for 3 to 4 minutes, stirring often, until lightly browned. Or, check my full tutorial on how to toast coconut for more methods.
Nutrition Information
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Calories
481kcal
(24%)
Carbohydrates
63g
(21%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
601mg
(25%)
Potassium
332mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin C
3mg
(3%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 601mg | 25% |
| Potassium | 332mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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