Coconut rice makes a terrific accompaniment to many Thai and Indian dishes, but it's equally wonderful with nearly any Western-style entrée. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without a lot of extra work.
Thai jasmine-scented white rice is used in this recipe. You can find it in most grocery stores in the rice section. If not, check at a local Asian or international market.
This recipe uses the stovetop method for cooking rice. Using a rice cooker can make this recipe all the easier to make.
- 2 cups Thai jasmine-scented white rice
- 2 cups coconut milk (good-quality)
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon coconut oil (or vegetable oil)
Gather the ingredients
Rub the oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
Rinse the rice and place it in a pot along with the coconut milk, water, and salt. Set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low or medium-low so the water simmers.
Cover tightly with a lid and let simmer 15 to 20 minutes, or until most of the liquid has been absorbed by the rice.
To check, pull the rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
Turn off the heat, but leave the covered pot on the burner another 5 to 10 minutes, or until you're ready to eat. When you're ready to serve the rice, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed.
Serve right out of the pot, or transfer to a serving bowl.
- Rinse rice before you cook it. Some rice is coated with talc in processing. This material is inert and won't hurt you if you ingest it, but I'd prefer to have just rice in our side dishes. Rinsing also helps keep the grains separate as they cook.