Description
This Coconut Rice recipe offers a fragrant, creamy, and fluffy side dish made by cooking jasmine rice in coconut milk, enhanced with a touch of coconut oil, sugar, and salt. It’s a versatile dish that pairs perfectly with a variety of Asian and tropical meals and can be customized with optional garnishes like toasted shredded coconut, fresh herbs, or nuts.
Ingredients
Scale
Rice and Liquid
- 1½ cups jasmine rice
- 13.5 ounce can coconut milk
- 1 cup water (or use reduced sodium vegetable broth for more depth of savory flavor)
Flavorings
- 1 tablespoon coconut oil
- 1 tablespoon granulated sugar (or to taste)
- 1 teaspoon salt (or to taste)
Optional Garnishes
- Toasted shredded coconut (to taste)
- Finely minced fresh cilantro or parsley (to taste)
- Chopped peanuts or cashews (to taste)
Instructions
- Rinse the Rice: Place the uncooked jasmine rice in a colander and rinse under cold running water for 1-2 minutes or until the water mostly runs clear. Rinsing removes excess surface starch and helps the rice cook up fluffy rather than gummy. Set the rinsed rice aside.
- Heat the Coconut Oil: In a large, high-sided saucepan, heat 1 tablespoon of coconut oil over medium-high heat until melted and hot.
- Coat the Rice: Add the rinsed rice to the saucepan and stir it well to coat evenly with the melted coconut oil. This step enhances the texture and flavor of the rice.
- Add Liquids and Seasonings: Pour in the 13.5 ounce can of coconut milk and 1 cup of water or broth. Add 1 tablespoon of granulated sugar and 1 teaspoon of salt, stirring gently to combine all ingredients. Bring the mixture to a gentle boil over medium-high heat.
- Simmer the Rice: Once boiling, cover the pot with a lid, reduce the heat to low, and let the rice simmer gently for 15 minutes. Avoid lifting the lid during this time to ensure even cooking.
- Steam Rest: After 15 minutes, turn off the heat but keep the pot covered. Allow the rice to rest and steam for an additional 10 minutes. This resting period allows the rice to absorb any remaining liquid and become tender.
- Fluff the Rice: Remove the lid and fluff the rice gently with a fork to separate the grains and release steam, preventing gumminess.
- Adjust Consistency if Needed: If the rice is too wet or soupy after resting, return it to low heat and simmer uncovered for 1-2 minutes to evaporate excess liquid. If too dry or firm, add a few tablespoons of water or coconut milk, cover, and steam on low heat for about 5 minutes until desired texture is reached. Ensure your pot lid seals well for best results.
- Season and Garnish: Taste the rice and adjust sugar or salt to your preference. Optionally, garnish with toasted shredded coconut, fresh herbs like cilantro or parsley, or chopped nuts such as peanuts or cashews before serving.
Notes
- Rinsing the rice removes excess starch, resulting in fluffier rice.
- Use reduced sodium vegetable broth instead of water for a richer savory flavor.
- Cooking times may vary slightly depending on your stove and pot; adjust liquid as necessary to achieve your preferred texture.
- The resting/steaming period after cooking is essential for tenderizing the rice and ensuring even moisture absorption.
- If your pot lid doesn’t seal tightly, you may need to cook the rice longer or add more liquid.
- Optional garnishes add texture and flavor contrast, enhancing the final presentation.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: coconut rice, jasmine rice, coconut milk rice, vegetarian side dish, Asian rice recipe, coconut oil, easy rice recipe
