Coconut Rice Recipe
Coconut Rice Recipe delivers a fragrant, creamy side dish with the rich tang of coconut milk and a whisper of lime zest.
Ingredients
- 1½ cups jasmine rice rinsed until water runs clear
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water or low-sodium vegetable broth
- ½ teaspoon fine sea salt adjust to taste
- 1 tablespoon granulated sugar skip if you prefer savory
- Zest of 1 lime lime can swap for lemon zest
- 2 tablespoons unsweetened shredded coconut, toasted garnish for texture
- fresh cilantro leaves, roughly chopped for garnish; can use parsley or Thai basil
Instructions
- In a fine-mesh strainer, rinse jasmine rice under cold running water until it runs nearly clear—this step prevents gummy rice.
- In a medium saucepan, pour in coconut milk, water (or broth), sea salt, and sugar; stir gently until the salt dissolves.
- Stir in the rinsed rice and lime zest, giving everything a quick mix so the grains are coated evenly.
- Heat over medium-high until you see tiny bubbles around the edge—then reduce heat to low, cover, and let it cook.
- Let the rice steam for 18–20 minutes without lifting the lid (resist the urge—trapping steam is key). After the timer goes off, turn off heat and let it rest, tightly covered, for 5–10 minutes.
- Remove the lid, fluff rice gently with a fork, then sprinkle toasted coconut and cilantro on top. Taste and adjust salt if needed. Serve warm.
Notes
I learned during testing that using full-fat coconut milk yields a silkier texture—light versions can come off slightly thin. Also, don’t skip the rice-rinsing step; I tried skipping it once and ended up with clumpy grains. For a fluffier result, let the rice rest under the closed lid; it finishes steaming in its own heat. Feel free to tweak the salt and sugar ratio—your pantry coconut milk brand might vary in sweetness.
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