Coconut Rice Basics
You want the flavor of the coconut to permeate the grain, not just sit on top. By simmering the rice directly in the milk and water, you create a side dish that holds its own against intense heat and heavy curries.
Full fat is the only way.
Avoid the thin coconut milk sold in cartons for drinking; you need the thick, high-fat content from a can to achieve the proper texture.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh sieve
- Fork
What goes in.
- 1.5 cupsJasmine rice
- 1 can (13.5 oz)full-fat coconut milk
- 1 cupwater
- 1 tspkosher salt
- 1 tbspwhite sugar (optional)
Maintaining a tight seal
Because coconut milk has solids that can scorch, keep your heat at the absolute lowest setting and never lift the lid during the steaming phase.
The method.
Rinse the rice
Place the rice in a sieve and run it under cold water until the water flows clear. This removes the surface starch that causes clumping.
Combine liquids
In your pot, whisk the coconut milk, water, salt, and sugar until completely smooth. Bring to a gentle boil over medium heat.
Add the rice
Stir in the rinsed rice. Once the liquid returns to a simmer, reduce the heat to your lowest setting and cover immediately.
Steam
Cook undisturbed for 18 minutes. The steam trapped inside is what finishes the grain.
Rest and fluff
Remove the pot from the heat and let it sit, covered, for 10 minutes. Use a fork to gently fluff the grains before serving.
Other turns to take.
Savory Ginger
Add a one-inch piece of smashed fresh ginger to the liquid while it simmers, then remove it before serving.
Toasted Finish
Stir in two tablespoons of toasted shredded coconut after the rice is finished for extra texture.
When it doesn't go to plan.
If you find the rice is still slightly hard after 18 minutes, add a tablespoon of water, cover, and steam for another 3 minutes.
Don't worry about the layer of thick coconut cream at the top of the can; it will dissolve as soon as the liquid warms up.
Use a pot with a heavy base; thin pots create hot spots that will burn the sugars in the coconut milk.
The ones that keep coming up.
Can I use light coconut milk?
You can, but the texture will be significantly less luxurious and the flavor will be muted.
Can I make this in a rice cooker?
Yes, use the same ratios. Just ensure you clean the lid well after, as the coconut fats can cause the rice cooker to foam slightly.
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