Coconut Milk Rice
Coconut milk rice is achieved by replacing half or all of the water in your standard rice ratio with full-fat canned coconut milk, creating a rich, creamy grain that clings together. The key is using jasmine rice for its natural floral scent and keeping the heat low once the milk hits a boil to prevent the sugars from scorching at the bottom of the pot.
Watch the sugar content
Coconut milk has a higher sugar content than water, meaning it can transition from simmering to burning very quickly. Stay close to the stove.
- Heavy-bottomed saucepan 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
Resist the urge to peek
Once you drop the heat to low, keep the lid on for the entire duration. Escaping steam is what hydrates the center of the rice grain; losing it results in unevenly cooked, crunchy centers.
The method.
Rinse the rice
Place the rice in a fine-mesh strainer and run under cold water until the water flows through mostly clear. This removes excess surface starch that causes clumping.
Combine liquids
Add the coconut milk, water, salt, and rinsed rice to the saucepan. Stir once to ensure the rice is submerged and not clumped at the bottom.
Bring to a boil
Place over medium-high heat. As soon as you see a steady simmer break the surface, reduce the heat to the lowest setting.
Cover and cook
Cover with a tight-fitting lid. Cook for 18 minutes. Do not remove the lid during this time.
Rest and fluff
Remove the pan from the heat and let it stand, covered, for 5 minutes. Use a fork to gently rake through the grains before serving.
Other turns to take.
Aromatic Style
Add a bruised stalk of lemongrass or a knot of pandan leaves to the liquid before boiling; remove before serving.
Toasted Coconut
Fold in a handful of unsweetened desiccated coconut that has been toasted in a dry skillet until golden brown.
When it doesn't go to plan.
Use full-fat canned coconut milk, not the thin cartons found in the dairy aisle; those lack the necessary fats to coat the rice grains.
If you find the rice is burning on the bottom, move the pot to a smaller burner or use a heat diffuser plate.
Add a teaspoon of sugar if you prefer a slightly sweeter profile that balances out the salt.
The ones that keep coming up.
Can I use brown rice?
You can, but you will need to adjust the liquid ratio to 1.5 cups of water to 1 cup of coconut milk, and increase the cook time to roughly 40-45 minutes.
Why is my rice mushy?
This usually happens because the rice was not rinsed thoroughly or because the heat was too high, causing the coconut milk to break down into oil and solids too quickly.
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