Asian Coconut Rice

This coconut rice is perfect! I tried many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. It's delicious topped with toasted coconut and chopped cilantro.

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course lunch/dinner

Cuisine south east asian

Servings 4 people

Calories 2321.5 kcal

Equipment

1 Fine-Mesh Strainer For rinsing rice effectively
1 Medium Saucepan with Lid Ensuring a tight-fitting lid is crucial for steaming
1 Stirring spoon or whisk For dissolving sugar and gently mixing

Ingredients

Main

1 ½ cups uncooked jasmine rice
1 14 ounce can light or full-fat coconut milk, well shaken and stirred
1 ¼ cups water
2 teaspoons sugar
1 ½ teaspoons kosher salt
1 teaspoon coconut oil

Instructions

Gather the ingredients. Dotdash Meredith Food Studios
Place rice in a fine mesh strainer, and rinse with cold water, stirring rice using your fingers to remove excess starch, until water from rice runs clear, about 1 minute. Dotdash Meredith Food Studios
Place rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar dissolves, about 1 minute. Dotdash Meredith Food Studios
Bring mixture in saucepan to a boil over medium heat. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Turn off heat; steam, covered, until rice is tender and liquid is absorbed, about 10 minutes. Uncover and gently stir in coconut oil. Dotdash Meredith Food Studios
Enjoy! Dotdash Meredith Food Studios

Notes

For optimal results, thoroughly rinsing the jasmine rice is paramount to remove excess starch, which prevents a gummy texture and ensures individual, fluffy grains. While light coconut milk can be used, full-fat coconut milk will yield a richer, more luxurious flavor and texture. Ensure the coconut milk is well-shaken before use. During the simmering and steaming phases, resist the urge to lift the lid; this traps the essential steam needed for even cooking and tender rice. For an aromatic boost, consider adding a small knot of pandan leaf to the saucepan during cooking, removing it before serving. Garnish with toasted coconut flakes and fresh cilantro for enhanced flavor and visual appeal.