Fragrant Coconut Jasmine Rice (Printable Version)
Fluffy jasmine rice simmered in rich coconut milk makes a fragrant, creamy side for any Asian-inspired meal.
# What You Need:
→ Rice
01 - 1 cup jasmine rice or basmati rice
→ Liquids
02 - 1 cup full-fat unsweetened coconut milk
03 - 1 cup water
→ Seasoning
04 - 1/2 teaspoon salt
05 - 1 teaspoon sugar (optional)
→ Garnish (Optional)
06 - 2 tablespoons shredded toasted coconut
07 - 2 tablespoons chopped fresh cilantro
# How To Make It:
01 - Place the jasmine rice in a fine-mesh strainer and rinse thoroughly under cold running water, agitating gently, until the runoff water runs completely clear to remove excess surface starch.
02 - Transfer the rinsed rice to a medium saucepan. Pour in the coconut milk and water, then add the salt and sugar. Stir gently to combine all ingredients evenly.
03 - Set the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, immediately reduce the heat to low, cover tightly with the lid, and simmer for 15 to 18 minutes until all liquid has been absorbed and the rice grains are tender.
04 - Remove the saucepan from heat and let the rice rest, covered, for 5 minutes to allow the grains to firm up. Uncover and fluff gently with a fork to separate the grains.
05 - If desired, sprinkle the toasted shredded coconut and chopped fresh cilantro over the rice just before serving. Serve warm as an accompaniment to curries, stir-fries, or grilled proteins.
# Helpful Hints:
01 -
- It transforms everyday rice into something luxurious with almost zero extra effort.
- The subtle sweetness and richness pair beautifully with practically any savory main dish you can imagine.
02 -
- Resist every urge to lift the lid while the rice simmers because escaping steam means uneven cooking and you cannot undo that.
- Shaking the can of coconut milk before measuring ensures you get the creamy part mixed in rather than watery separation.
03 -
- If your coconut milk separates in the can, warm it slightly and whisk until smooth before adding it to the rice for the most even flavor.
- Toasting the shredded coconut in a dry pan for just a minute or two until it turns golden makes the garnish infinitely better than anything from a bag.