Coconut Rice
Fluffy, fragrant coconut rice that makes a perfect accompaniment to many Southeast Asian dishes. The subtle sweetness and creamy texture complement spicy and savory flavors beautifully.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 564 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 cupjasmine rice, rinsed
- 400 gcoconut milk, full-fat
- 0.5 cupwater
- 1 tbspsugar
- 0.5 tspsalt
Equipment
fork · lid · medium saucepan
The method
Step by step
- 1
Rinse the jasmine rice thoroughly under cold running water until the water runs clear. This removes excess starch, preventing the rice from becoming too sticky.
About 2 min
- 2
In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt.
About 1 min
Cook’s note: Use a heavy-bottomed saucepan to prevent sticking.
- 3
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom.
About 5 min
- 4
Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes.
About 15 min
Cook’s note: Do not lift the lid during this time, as it will release steam crucial for cooking the rice.
- 5
After 15 minutes, remove the saucepan from the heat, keeping the lid on, and let it rest for 10 minutes.
About 10 min
Cook’s note: This resting period allows the rice to absorb any remaining moisture and become perfectly fluffy.
- 6
Fluff the coconut rice gently with a fork before serving.
Per serving
Nutrition
- Calories
- 563.8kcal
- Protein
- 8.9g
- Carbs
- 78.5g
- Fat
- 27.6g
- Fibre
- 2.8g
- Sugar
- 5.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover coconut rice in an airtight container in the refrigerator.
Reheat gently in the microwave with a splash of water or in a saucepan over low heat.
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