Coconut Rice
This is a fundamental side dish that works because the coconut milk does the heavy lifting for you. It turns standard white rice into something that holds its own against intense curries or simple grilled fish.
Full fat is the only way.
Do not reach for the carton of coconut milk meant for cereal; you need the thick, canned coconut milk to provide enough fat for the rice to stay creamy rather than mushy.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh strainer
- Silicone spatula
What goes in.
- 1.5 cupsJasmine rice
- 1 can (13.5 oz)Full-fat coconut milk
- 1 cupWater
- 1 tspKosher salt
Keep the lid on
Once the rice hits a simmer, the lid must remain sealed. Checking the pot releases the steam pressure needed to cook the grains through evenly.
The method.
Rinse the rice
Place the rice in a fine-mesh strainer and run cold water over it. Move your hand through the grains until the water running out the bottom turns clear, not milky.
Combine the liquids
Add the coconut milk, water, rice, and salt to your pot. Stir once to ensure the rice is submerged and not clumped at the bottom.
Bring to a boil
Place the pot over medium-high heat. Watch the edges; as soon as you see a steady simmer starting, turn the heat to its lowest setting.
Steam the grains
Cover with the lid and set a timer for 18 minutes. Do not lift the lid during this time.
Rest
Turn off the heat and let the pot sit, covered, for another 10 minutes. This allows the moisture to redistribute.
Fluff and serve
Remove the lid and use a spatula to gently turn the rice. The grains should be tender and separate easily.
Other turns to take.
Toasted Coconut
Fold in a handful of unsweetened shredded coconut that has been lightly toasted in a dry pan until golden brown.
Aromatic Infusion
Add a stalk of lemongrass, bruised with the back of your knife, to the pot while the rice cooks. Remove before serving.
When it doesn't go to plan.
If the rice looks slightly wet when you take the lid off, let it rest for an additional 5 minutes without the lid to evaporate the excess moisture.
Use a heavy-bottomed pot to prevent the coconut milk from scorching at the base before the rice is finished.
Jasmine rice is preferred for its natural fragrance, which complements the coconut, but long-grain white rice works as a neutral alternative.
The ones that keep coming up.
Why did my coconut rice turn out mushy?
You likely used too much liquid or didn't rinse the rice thoroughly. Rinsing removes excess surface starch that causes grains to stick together.
Can I use basmati rice instead?
Yes, but basmati is leaner and will have a different texture. Reduce the liquid by about a quarter-cup, as basmati requires less moisture than jasmine.
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