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Irresistible Coconut Rice

A creamy and fragrant coconut rice recipe that combines jasmine rice with the tropical richness of coconut milk, perfect as a side dish for various meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southeast Asian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked jasmine rice Opt for organic jasmine rice for the best flavor.
  • 3/4 cup water
  • 1/2 cup coconut milk (full-fat for creaminess) Use brands like Aroy-D or Thai Kitchen for reliability.
  • 1.5 Tbsp sugar Adjust to taste; brown sugar enhances flavor.
  • scant 1 tsp fine sea salt
  • 8 inches pandan leaf (optional) Adds a lovely fragrance.
  • Toasted dried coconut for garnish (optional) For an extra crunch.

Method
 

Preparation
  1. In the pot of your rice cooker, combine the water, coconut milk, sugar, salt, and the optional pandan leaf. Stir well to dissolve the sugar and salt. Preheat the rice cooker for about 5 minutes.
  2. Rinse the jasmine rice under cold water in a fine mesh strainer until the water runs mostly clear. Drain well.
Cooking
  1. Add the rinsed rice to the rice cooker and stir gently. Close the lid and cook until the cycle is complete.
  2. After cooking, let it rest for about 10 minutes.
  3. Gently fluff the rice with a fork.
Serving
  1. Optional: In a skillet over medium heat, toast some dried coconut until golden brown, then garnish over the coconut rice before serving.

Notes

Ensure coconut milk and sugar are at room temperature for even mixing. Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.