Creamy Coconut Jasmine Rice (Print View)
Fluffy jasmine rice simmered in rich coconut milk for a fragrant, creamy side dish.
# What You'll Need:
→ Rice
01 - 1 cup jasmine rice or basmati rice
→ Liquids
02 - 1 cup full-fat unsweetened coconut milk
03 - 1 cup water
→ Seasoning
04 - 1/2 teaspoon salt
05 - 1 teaspoon sugar, optional for flavor enhancement
→ Garnish
06 - 2 tablespoons shredded toasted coconut
07 - 2 tablespoons chopped fresh cilantro
# How To Make It:
01 - Rinse jasmine rice thoroughly under cold running water until the runoff turns completely clear, removing excess surface starch.
02 - In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir gently to incorporate all ingredients evenly.
03 - Bring the mixture to a gentle boil over medium heat, then immediately reduce to low. Cover tightly and simmer for 15 to 18 minutes until all liquid is absorbed and the rice grains are tender.
04 - Remove the saucepan from heat and let the rice rest, still covered, for 5 minutes to allow steam to finish cooking the grains. Fluff gently with a fork before serving.
05 - Sprinkle with shredded toasted coconut and chopped fresh cilantro just before serving for added texture and brightness.
# Expert Hints:
01 -
- It takes almost zero effort but tastes like you spent an hour on it.
- The coconut milk makes every grain soft and slightly sweet without any dairy.
02 -
- Resist the urge to lift the lid while the rice is simmering because every peek lets steam escape and changes the texture.
- Full fat coconut milk is non negotiable here. I tried it once with lite coconut milk and the result was bland and watery.
03 -
- Let the coconut milk can sit undisturbed for a day and scoop the thick cream off the top for an even richer result.
- A pinch of salt in the rinsing water helps the grains stay separate and season from the inside out.