Coconut Rice Recipe

Ingredients

• 2 cups jasmine rice
• 1 (13.5-ounce) can full-fat unsweetened coconut milk
• 1 1/2 cups water
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons Diamond Crystal kosher salt
• 1 stalk lemongrass, bruised and tied in a knot (optional)
• 1/4 cup toasted unsweetened shredded coconut, for garnish
• 1 lime, cut into wedges, for serving

Rinse the Rice

Place the jasmine rice in a fine-mesh strainer and rinse it under cold running water. Swish the rice around with your hands. At first, the water running out will be cloudy and white; continue rinsing until the water runs mostly clear. This step is not optional; it removes the excess starch that makes rice gummy.

Cook the Rice

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, the entire can of coconut milk, the water, sugar, salt, and the lemongrass knot, if you’re using it.

Stir everything together and bring it to a boil over medium-high heat.

Once the liquid is boiling, immediately reduce the heat to the lowest possible setting and cover the pot with the lid. Let it simmer undisturbed for 18 minutes. Do not lift the lid to peek; all the trapped steam is needed to cook the rice properly.

Let It Rest and Fluff

After 18 minutes, take the pot completely off the heat. Let it stand, still covered, for another 10 minutes. This resting period allows the rice to absorb the last bit of moisture and finish steaming.

Remove the lid, discard the lemongrass knot, and use a fork to gently fluff the rice.

Garnish and Serve

Serve the coconut rice immediately, garnished with a sprinkle of toasted coconut and with lime wedges on the side for squeezing over.

Coconut Rice

This recipe transforms plain rice into a creamy, fragrant side dish by cooking it in coconut milk. The two most important techniques for achieving fluffy, distinct grains instead of a pot of mush are rinsing the rice thoroughly to remove excess surface starch and letting the pot rest, covered and off the heat, to allow the rice to finish steaming perfectly.

Prep Time5 minutes mins

Active Time18 minutes mins

Rest Time10 minutes mins

Total Time33 minutes mins

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Ingredients

• 2 cups jasmine rice
• 1 13.5-ounce can full-fat unsweetened coconut milk
• 1 1/2 cups water
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons Diamond Crystal kosher salt
• 1 stalk lemongrass bruised and tied in a knot (optional)
• 1/4 cup toasted unsweetened shredded coconut for garnish
• 1 lime cut into wedges, for serving

Instructions

• Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
• Combine the rinsed rice, coconut milk, water, sugar, salt, and the knotted lemongrass in a medium saucepan with a tight-fitting lid.
• Bring the mixture to a boil over medium-high heat.
• Reduce the heat to the lowest setting, cover with the lid, and simmer for 18 minutes without lifting the lid.
• Remove the pot from heat and let it rest, covered, for 10 minutes.
• Remove the lemongrass knot and fluff the rice gently with a fork.
• Top with the toasted coconut and serve with the lime wedges.

Notes

Do not lift the lid during cooking as the steam is needed for proper cooking.

The rinsing step is essential for preventing gummy rice.