Easy Coconut Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups jasmine rice
02 -
1 (400 ml) can coconut milk
03 -
1 ½ cups water
04 -
1 teaspoon salt (or to taste)
05 -
1 teaspoon granulated sugar (or to taste)
06 -
1 tablespoon fresh cilantro, chopped (optional for garnish)
# Instructions:
01 -
In a medium-sized cooking pot or mixing bowl, rinse the jasmine rice in several changes of cold water until the water runs clear. This removes excess starch and any debris. Drain any excess water in a large fine-mesh sieve and return the rice to the cooking pot.
02 -
Add the coconut milk, water, salt, and sugar to the pot with the rinsed rice. Stir gently to combine all ingredients.
03 -
Bring the mixture to a boil over high heat. Once it starts to boil, immediately turn the heat down to low. Cover the pot with a tight-fitting lid and cook for 20 minutes, keeping it covered the entire time.
04 -
After 20 minutes, uncover the pot and continue to cook for an additional 5 minutes. This allows any excess moisture to evaporate, resulting in perfectly fluffy rice.
05 -
Remove the pot from heat. Using a fork, gently fluff the rice to separate the grains. Garnish with chopped fresh cilantro if desired and serve warm.
# Notes:
01 -
For rice cooker instructions: Use ½ cup less water, add all ingredients to the rice cooker, and cook on the white rice setting. Let steam for an additional 5-10 minutes after cooking before fluffing and serving.
02 -
Rinsing the rice is important for removing excess starch that can make the rice sticky or gummy.
03 -
Leftovers can be stored in the refrigerator for 4-5 days or frozen for up to 3 months.