Coconut Rice Recipe

I love this coconut rice recipe because it’s super easy to make and instantly transports me to a tropical paradise with just a few simple ingredients. Plus, the creamy coconut milk paired with the fragrant jasmine rice creates a comforting dish that’s perfect for impressing friends at a dinner party or enjoying solo with a squeeze of lime.

Coconut Rice is a delightful fusion of flavors that I love for its simplicity and healthfulness. With fragrant jasmine rice and creamy coconut milk, it offers a rich source of healthy fats.

The sweetness from the sugar and the hint of salt make it perfectly balanced. Shredded coconut and lime wedges are optional garnishes that I recommend and that take the dish over the top.

Ingredients

Jasmine rice is a long-grain, highly aromatic rice that serves as a good source of carbohydrates.

The milk of the coconut: Allows for a richness and mild tropical sweetness, with milk fats that are mostly of the medium-chain type, which are more healthful than other fats.

Sweetener: Offers a hint of sweetening to go along with the taste of coconut.

Ingredient Quantities

• 1 cup jasmine rice
• 1 and 1/4 cups coconut milk
• 1/4 cup water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Optional: 1 tablespoon shredded coconut, for garnish
• Optional: Lime wedges, for serving

Instructions

1. Wash the jasmine rice with cold water until the water is clear in order to extract surplus starch.

2. In a medium saucepan, mix the coconut milk, water, sugar, and salt. Place over medium-high heat and stir to combine.

3. Stir the mixture until the sugar and salt are completely dissolved and the liquid starts to simmer.

4. Combine rinsed jasmine rice with water in the saucepan. Stir together.

5. Lower the heat to low, cover the saucepan with a tight lid, and let it simmer for about 18-20 minutes, or until the rice has absorbed all the liquid and is tender.

6. Remove heat from the saucepan and let the pan sit, covered, for an additional 5-10 minutes. During this time, the rice will finish steaming.

7. Using a fork, gently fluff the rice to separate the grains.

8. You can toast the shredded coconut if you want. To do this, place the coconut in a dry pan and heat it over medium heat. Stir the coconut frequently until it turns a light golden color. Then sprinkle it over everything as a garnish. Delicious!

9. Serve the coconut rice in a dish.

10. You can serve it with lime wedges on the side, if you want, to let your guests add a zesty flavor to the dish.

Equipment Needed

1. Measuring cups
2. Measuring spoons
3. Medium saucepan with tight-fitting lid
4. Stirring spoon
5. Fork
6. Strainer or fine-mesh sieve
7. Small pan (for toasting coconut, optional)
8. Serving dish

FAQ

• Can I use a different type of rice?Sure, jasmine rice is suggested for its smell and feel, but you may use a different rice. Just adjust your cooking time and liquid ratios accordingly.
• How do I prevent the rice from becoming too sticky?Wash the rice in cold water until the water runs clear to remove extra starch.
• Can I use light coconut milk?Coconut milk can be used in its lighter form, but the flavor and the creaminess of the end product will be somewhat reduced as compared to using the full-fat form of coconut milk.
• What is the purpose of adding sugar?The flavors are balanced, and the natural sweetness of the coconut milk is brought out by sugar.
• How do I make the rice more fragrant?Lightly toast the rice in the pot without oil before adding the liquid for a nuttier aroma and flavor.
• Is it necessary to use the optional garnishes?The garnishes are not needed, but they are really nice. They add flavor, freshness, and fun to the table. Shredded coconut, for example, is a delicious way to use up the courser part of the coconut that wasn’t used in the filling. It adds texture. And what’s fun about the coconut is that it really can be arbitrarily toasted; the gravy will cover a multitude of sins.
• Can I double the recipe?Indeed, just multiply each ingredient by two while keeping the precise cooking directions and durations constant.

Substitutions and Variations

Jasmine Rice Substitute: Basmati Rice or Long-Grain White Rice
Replace coconut milk with one of the following:

1. Almond milk with a tablespoon of coconut extract.
2. Regular milk with a teaspoon of coconut flavoring.
Substitute for sugar: honey or agave syrup.
Salt substitutes include:

1. Sea salt
2. Kosher salt
Substitute for shredded coconut: unsweetened desiccated coconut or toasted coconut flakes.

Pro Tips

1. Use a rice cooker: If you have a rice cooker, use it for perfectly cooked rice. Simply transfer the coconut milk mixture and washed jasmine rice into the rice cooker and set it according to the manufacturer’s instructions for cooking white rice.

2. Chill the coconut milk: Before starting, place the can of coconut milk in the fridge for a few hours. This helps separate the cream from the liquid, allowing you to use the creamier part for a richer flavor.

3. Add herbs: For extra flavor, consider adding a couple of crushed kaffir lime leaves or a small piece of bruised lemongrass to the rice while it cooks. Remove the leaves or lemongrass before serving.

4. Adjust sweetness: Taste the coconut milk mixture before adding the rice to ensure it’s sweetened to your liking. You can adjust the sugar quantity to make it sweeter or more savory.

5. Serve with fresh herbs: To enhance the presentation and flavor, garnish with fresh cilantro or Thai basil leaves just before serving.