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.
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.