Coconut Rice
A proper coconut rice shouldn't be a porridge. Each grain should be distinct, carrying the richness of the coconut milk while remaining light enough to pair with grilled meats or spicy curries.
Use full-fat coconut milk for the right texture.
Light coconut milk lacks the fat needed to coat the grains properly, leading to thin results. Rinse your rice until the water runs clear to remove surface starch.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh sieve
- Fork
What goes in.
- 1.5 cupsjasmine rice
- 1 can (13.5 oz)full-fat coconut milk
- 0.75 cupwater
- 1 tspkosher salt
- 1 tbspsugar (optional)
The Hands-Off Rest
Once the water is absorbed, remove the pot from the heat and leave it covered for at least ten minutes. This allows the residual steam to finish cooking the center of the grains and ensures they don't stick to the bottom.
The method.
Rinse the rice
Place the rice in a sieve and run under cold water, swishing with your hand until the water flowing through is transparent.
Combine
In your pot, whisk the coconut milk, water, salt, and sugar until combined. Add the rinsed rice.
Bring to a boil
Set the burner to medium-high. Watch closely; once it hits a boil, immediately stir once and drop the heat to the lowest possible setting.
Simmer
Cover with a tight lid. Let it simmer undisturbed for 15 to 18 minutes. You are looking for small steam holes on the surface of the rice.
Rest and fluff
Remove from heat. Keep the lid on for 10 minutes. Use a fork to gently fluff the grains before serving.
Other turns to take.
Savory Aromatics
Add a bruised stalk of lemongrass or a few fresh pandan leaves to the pot during the simmer.
Toasted Finish
Fold in toasted coconut flakes or chopped cilantro right before serving to add texture.
When it doesn't go to plan.
If your pot lid is loose, place a clean kitchen towel between the pot and the lid to trap the steam effectively.
Avoid lifting the lid during the simmer; every time you peek, you lose the steam pressure needed to cook the rice evenly.
If the coconut milk has separated in the can, whisk it vigorously in a bowl before adding the water to ensure a smooth consistency.
The ones that keep coming up.
Why is my rice mushy?
You likely used too much liquid or the heat was too high. Ensure the liquid level barely covers the rice and use a gentle simmer.
Can I use brown rice?
Brown rice requires more liquid and a significantly longer cooking time. This ratio is specific to long-grain white rice like jasmine.