Coconut rice is a fragrant side dish where rice is simmered in coconut milk for a mildly sweet, creamy result. It pairs well with curries, grilled meats, and spicy dishes.
What you'll need
- Saucepan with tight lid
- Strainer
- Jasmine or basmati rice
- Canned coconut milk
- Water
- Salt
- Sugar (optional)
Step by step
- Rinse the riceRinse one cup of jasmine or basmati rice until the water runs mostly clear. This keeps the finished rice from turning gummy.
- Combine coconut milk and waterAdd the rice to the pan with about three-quarters cup of coconut milk and three-quarters cup of water. Using part water keeps it from being too heavy.
- Season the liquidStir in a pinch of salt and a small pinch of sugar if you like it slightly sweet. Mix so the coconut milk blends evenly.
- Boil, then lower the heatBring it to a boil, then reduce to the lowest setting and cover with a tight lid. Coconut milk can scorch, so keep the heat gentle.
- Simmer until absorbedCook for about 15 minutes without lifting the lid, until the liquid is absorbed. Steam holes on the surface are a good sign it is done.
- Rest and fluffTurn off the heat and let it stand covered for 5 to 10 minutes, then fluff gently with a fork.
Handy tips
- Shake the coconut milk can before opening so the cream and liquid are combined.
- Keep the heat low because coconut milk sticks and burns more easily than water.
- A strip of lime zest or a pandan leaf in the pot adds a lovely aroma.
FAQ
Can I use light coconut milk?
Yes, but the rice will be less rich and creamy. Full-fat coconut milk diluted with water gives a better balance of flavor and texture.
Why did my coconut rice burn on the bottom?
Coconut milk scorches more easily than water, so the heat was likely too high. Use the lowest simmer setting and a heavy pan with a tight lid.
Is coconut rice sweet?
It is only lightly sweet from the coconut, and you can add a small amount of sugar if you want more. Leaving the sugar out keeps it savory and versatile.