Coconut Rice
The goal here is a side dish that carries the richness of coconut without turning into porridge. By balancing the heavy fat of the milk with water, you ensure the rice grains stay separate and fluffy rather than clumping together.
Full-fat canned milk is the only path
Do not use the thin carton coconut milk sold for drinking; you need the thick cream found in cans to get the right texture.
- heavy-bottomed pot with a tight-fitting lid
- fine-mesh strainer
- fork
What goes in.
- 1.5 cupsjasmine rice
- 1 can (13.5 oz)full-fat coconut milk
- 1 cupwater
- 1 tspkosher salt
Keep the lid closed
Once the heat is off, do not touch the pot for ten minutes. This allows the residual steam to finish cooking the surface of the rice evenly.
The method.
Rinse the rice
Place the rice in a strainer and run cold water over it, moving the grains with your hand until the water runs clear. Drain well.
Combine the pot contents
Add the rinsed rice, canned coconut milk, water, and salt to the pot. Stir once to ensure no rice is stuck to the bottom.
Bring to a simmer
Set the pot over medium-high heat. As soon as the liquid bubbles, turn the heat down to the lowest setting and cover with the lid.
Simmer
Cook for 18 minutes. Do not lift the lid to check; the escaping steam is necessary for the rice to tenderize.
Rest
Remove the pot from the burner and let it sit covered for 10 minutes. Remove the lid and fluff the rice gently with a fork.
Other turns to take.
Toasted
Fold in a tablespoon of toasted coconut flakes after fluffing for added texture.
Aromatic
Drop a knot of fresh lemongrass or a torn pandan leaf into the liquid before simmering for a floral scent.
When it doesn't go to plan.
If the rice looks slightly wet after the resting period, replace the lid and let it sit for another five minutes off the heat.
Use a fork to fluff rather than a spoon to avoid crushing the grains.
Jasmine rice provides the best fragrance and texture; avoid short-grain sushi rice which will become too sticky.
The ones that keep coming up.
Can I use light coconut milk?
You can, but the final dish will lack the richness and scent that defines this recipe.
Why is my rice crunchy?
The lid was likely not tight enough, or the heat was too high, causing the liquid to evaporate before the rice finished absorbing it.
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