Coconut Rice
This preparation relies on the fat content of the coconut milk to coat each grain of rice, creating a distinct, separated texture. It serves as a neutral yet opulent base for curries or spicy stir-fries.
Mind the fat content
Use canned full-fat coconut milk, not the thin cartons intended for drinking. The thicker the milk, the creamier the result.
- heavy-bottomed saucepan with a tight-fitting lid
- wooden spoon
- fine-mesh strainer
What goes in.
- 1.5 cupsjasmine rice
- 1 can (13.5 oz)full-fat coconut milk
- 1 cupwater
- 1 tspkosher salt
- 1 tbspneutral oil
Protecting the texture
Sautéing the dry rice in oil until the edges look translucent ensures the grains stay individual. Without this step, the coconut milk coats the starches too quickly and leads to clumping.
The method.
Rinse the rice
Place the rice in a strainer and run cold water over it until the water flows clear. Shake off as much excess water as possible.
Toast the grains
Heat the oil in the saucepan over medium heat. Add the rice and stir for 2 minutes until the edges of the grains are clear.
Combine liquids
Pour in the coconut milk, water, and salt. Bring to a gentle simmer, scraping the bottom of the pan to ensure no rice is stuck.
Simmer and cover
Reduce heat to the lowest setting and cover with the lid. Cook for 18 minutes without lifting the lid.
Steam
Remove the pan from the heat and let it sit covered for 10 minutes. Fluff gently with a fork before serving.
Other turns to take.
Aromatic infusion
Add a bruised stalk of lemongrass or a pandan leaf to the liquid before simmering to provide a floral note.
Sweet finish
Increase the salt slightly and stir in a tablespoon of palm sugar if serving alongside very spicy proteins.
When it doesn't go to plan.
Do not stir the rice while it is simmering; this releases starch and makes the final dish gummy.
If your coconut milk has separated in the can, whisk it in the can before measuring it out.
The residual heat during the final 10-minute resting period is when the rice finishes hydrating evenly.
The ones that keep coming up.
Can I use brown rice?
Yes, but you will need to increase the liquid by half a cup and double the cooking time to account for the bran layer.
Why is my rice sticking to the bottom?
You likely used a pan that is too thin or your lowest heat setting is still too high. Use a flame tamer if your stove runs hot.
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