Coconut Rice
The goal here is a pot of rice that is rich and fragrant without losing its structure. It works best when the rice has enough space to absorb the fats, turning pearly white and slightly sweet.
Watch the heat, not just the clock
Because coconut milk contains natural sugars and fats, it scorches much faster than plain water. Keep a close eye on the pot once you turn the heat to low.
- 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
- 0.5 cupwater
- 1 tspkosher salt
- 1 tbspneutral oil
Dry-roasting the starch
Sautéing the rinsed rice in oil for two minutes before adding liquid coats the grains in fat, which keeps them from clumping together as they steam.
The method.
Rinse the rice
Place the rice in a sieve and run it under cold water until the water runs clear. Shake off as much excess moisture as possible.
Toast
Heat the oil in your pot over medium heat. Add the rice and stir for 2 minutes until the edges of the grains look translucent.
Combine
Pour in the coconut milk, water, and salt. Stir just enough to combine everything and ensure no rice is stuck to the bottom.
Simmer
Bring to a gentle boil, then immediately turn the heat to the lowest setting. Cover tightly.
Steam
Cook for 17 minutes without lifting the lid. Remove from the heat and let it rest, covered, for 10 minutes to allow the moisture to distribute evenly.
Other turns to take.
Savory style
Add a bruised stalk of lemongrass or a two-inch piece of ginger to the pot before covering to steep while the rice steams.
Toasted garnish
Fold in a handful of toasted unsweetened coconut flakes right before serving for added texture.
When it doesn't go to plan.
Always use full-fat canned coconut milk, not the thinner carton varieties meant for drinking.
If your pot lid is loose, place a clean kitchen towel between the pot and the lid to trap the steam effectively.
Fluff the rice gently with a fork rather than a spoon to avoid breaking the delicate grains.
The ones that keep coming up.
Why is my rice mushy?
You likely used too much liquid or didn't rinse the starch off the rice sufficiently before cooking.
Can I use brown rice?
Yes, but you will need to increase the water by half a cup and extend the simmering time to 40-45 minutes.
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