Description
This Coconut Rice recipe is a fragrant, creamy dish made with jasmine rice cooked in coconut milk and water, flavored with coconut oil, sugar, and salt. It offers a slightly sweet and rich taste, perfect as a side dish to tropical or Asian-inspired meals. The recipe includes tips for achieving the perfect texture and optional garnishes like toasted shredded coconut, fresh herbs, or nuts for added flavor and presentation.
Ingredients
Main Ingredients
- 1½ cups jasmine rice
- 1 tablespoon coconut oil
- 13.5 ounce can coconut milk
- 1 cup water (or use reduced sodium vegetable broth for more depth of savory flavor)
- 1 tablespoon granulated sugar (or to taste)
- 1 teaspoon salt (or to taste)
Optional Garnishes
- Toasted shredded coconut
- Finely minced fresh cilantro or parsley
- Chopped peanuts or cashews
Instructions
- Rinse Rice. Rinse the uncooked jasmine rice under cold running water in a colander for one to two minutes or until the water mostly runs clear. This removes excess surface starch and ensures a fluffier cooked texture. Set the rice aside.
- Heat Coconut Oil. In a large high-sided saucepan, heat the coconut oil over medium-high heat until melted and hot.
- Coat Rice with Oil. Add the rinsed rice to the saucepan and stir to coat the grains evenly with the coconut oil. This helps enhance the flavor and prevents sticking.
- Add Liquids and Simmer. Pour in the coconut milk, water or vegetable broth, granulated sugar, and salt. Stir gently to combine. Bring the mixture to a gentle boil.
- Cook Rice Covered. Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the rice simmer covered for 15 minutes, allowing it to absorb the liquid and cook evenly.
- Rest and Fluff Rice. Turn off the heat and keep the rice covered for an additional 10 minutes to let it steam and tenderize further. Then, remove the lid and fluff the rice gently with a fork to separate the grains and avoid gumminess.
- Troubleshoot Texture. If the rice is too wet, return it to simmer uncovered for a few minutes to evaporate excess liquid. If too dry or hard, add a few tablespoons of water, cover, and steam on low heat for 5 more minutes. Adjust sugar or salt as needed.
- Serve with Garnishes. Optionally, garnish with toasted shredded coconut, chopped nuts, or fresh herbs like cilantro or parsley before serving for added flavor and visual appeal.
Notes
- Rinsing rice removes surface starch for fluffier texture.
- Use vegetable broth instead of water for deeper savory flavor.
- Adjust sugar and salt to taste depending on your preference.
- Ensure the pot lid fits tightly to trap steam and cook rice evenly.
- If your stove’s low heat setting is too low, the rice may take longer or require more liquid.
- Let rice rest covered off heat to allow full absorption and tenderness.
- Fluffing rice after resting prevents gumminess.
- Optional garnishes add texture and visual appeal but are not required.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
