Coconut Rice
This is a hands-off side dish that relies on the ratio of coconut milk to water to control the final texture. Getting it right is less about technique and more about respecting the fat content of the milk.
Use full-fat canned milk, not the carton stuff.
Carton coconut milk is mostly water and won't give you the necessary richness. Stick to the canned variety that lists coconut extract and water as the primary ingredients.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh sieve
- Silicone spatula
What goes in.
- 1.5 cupsjasmine rice
- 1 can (13.5 oz)full-fat coconut milk
- 1 cupwater
- 1 tspkosher salt
- 1 tspsugar
Clear the starch
Rinse the rice under cold water until the water runs completely clear. If you skip this, the excess surface starch will cause the rice to clump into a paste once the coconut fat is added.
The method.
Rinse the rice
Place rice in a fine-mesh sieve and run cold water over it, tossing with your fingers until the runoff is clear. Drain well.
Combine liquids
Add the coconut milk, water, salt, and sugar to your pot. Bring to a low simmer over medium heat, stirring just enough to dissolve the sugar and salt.
Add the rice
Pour the rinsed rice into the liquid and stir once. Bring the pot to a boil.
Simmer
Turn the heat to the lowest setting and cover with a tight-fitting lid. Cook for 18 minutes without lifting the lid.
Steam
Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the moisture to redistribute.
Fluff
Use a fork to gently fluff the rice, lifting from the bottom to incorporate the coconut fat that may have settled.
Other turns to take.
Toasted Coconut
Fold in a handful of unsweetened toasted coconut flakes right before serving for added texture.
Aromatic Infusion
Toss a bruised stalk of lemongrass or a knot of pandan leaves into the liquid while it simmers, removing them before serving.
When it doesn't go to plan.
If the rice sticks to the bottom of the pot, your heat was likely too high during the simmering phase.
Do not stir the rice while it is simmering, as this releases starch and ruins the individual grain texture.
Taste the coconut milk before starting; if it is unsweetened, you may want to increase the sugar slightly.
The ones that keep coming up.
Can I use brown rice instead?
Yes, but you will need to increase the water by half a cup and double the simmering time, as brown rice requires more hydration.
Why is my rice oily?
The oil separates naturally during cooking. Ensure you fluff the rice thoroughly with a fork at the end to emulsify it back into the grains.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe