How to Make Coconut Rice
User Reviews
4.1
How to Make Coconut Rice
Description
This coconut rice recipe relies on jasmine rice simmered with a mixture of coconut milk, water, sugar, and salt. The rice is rinsed to remove excess starch before combining with the liquids in a heavy-bottomed saucepan. The mixture is heated to boiling, stirred to prevent sticking, then covered and simmered on very low heat for 15 minutes until the liquid is absorbed and the rice cooked through.
The use of full-fat, unsweetened coconut milk provides a subtle richness and distinct floral aroma that complements the jasmine rice. The added sugar and salt balance flavors, enhancing the coconut notes without overwhelming the rice's natural fragrance.
After cooking, fluffing the rice releases steam, and letting it rest covered for 10 minutes improves texture and moisture distribution. This rice is suitable as an accompaniment for a variety of dishes, bringing a mild sweetness and creaminess.
Notes include recommendations against using Instant Pot due to coconut milk clogging pressure vents, suggestions for adding ginger or lime zest for variation, and using alternative rice types following package instructions. Adjusting coconut milk proportions can tailor flavor intensity.
Ingredients
- 1 1/2 cups jasmine rice uncooked
- 13.6 ounce coconut milk can, unsweetened full fat (light can be used but less flavor
- 3/4 cup water
- 1 tsp sugar
- 1/4 tsp salt or more to taste
Instructions
- Rinse your rice well under cold running water.
- Put the rice, coconut milk (shake the can before adding) water, sugar, and salt in a heavy bottom saucepan and give it a good stir. Heat to a boil over medium high heat, stirring often to prevent the rice from sticking to the bottom of the pan.
- Once the rice comes to a boil, give it a final stir, cover, turn the heat to very low, cover, and let cook for 15 minutes. The aroma of the coconut with the jasmine rice is lovely! Note: make sure to turn your heat down to LOW, otherwise the coconut milk may scorch.
- Fluff the rice, re-cover, and let sit for 10 minutes before serving.
Notes
- Use the package instructions for other types of rice, replacing part of the water with coconut milk accordingly.
- Coconut rice is not suitable for Instant Pot cooking because coconut milk can clog the pressure vent.
- Add grated ginger or lime zest to vary the flavor.
- Shake the coconut milk can before adding to blend the fat and water.
- A pinch of salt and sugar enhances the coconut flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 109mg | 5% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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