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Coconut Rice

This creamy and aromatic Coconut Rice is a tropical comfort food that pairs perfectly with various dishes and is easy to make at home.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: Asian, Tropical
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked jasmine rice Use high-quality jasmine for best flavor.
  • 3/4 cup water
  • 1/2 cup coconut milk Full-fat for the creamiest texture.
  • 1.5 Tbsp sugar Brown sugar can be used for a richer taste.
  • scant 1 tsp fine sea salt
  • 8 inches pandan leaf Optional, adds floral note.
  • to taste toasted dried coconut for garnish Adds extra crunch.

Method
 

Preparation for Rice Cooker
  1. In the pot of your rice cooker, mix the water, coconut milk, sugar, sea salt, and pandan leaf (if using). Give it a quick stir.
  2. Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well.
  3. Add the rinsed rice to the cooker, stir to incorporate.
  4. Close the lid, turn the rice cooker on, and let it cook. After it clicks off (usually about 10-15 minutes), let the rice rest for an additional 10 minutes.
  5. Fluff the rice with a spatula and serve garnished with toasted coconut.
Preparation for Stovetop
  1. Rinse and drain the jasmine rice thoroughly.
  2. In a heavy-bottomed pot over low heat, mix the water, coconut milk, sugar, sea salt, and pandan leaf (if using) until sugar and salt dissolve.
  3. Add the rice, cover the pot with a lid, and bring to a gentle simmer.
  4. Simmer on low heat for about 20 minutes, or until all the liquid is absorbed.
  5. Remove from heat and let it rest for 10 minutes, still covered. Fluff with a spatula before serving.

Notes

Store leftover coconut rice in an airtight container for up to 4 days in the fridge or in the freezer for up to 3 months. Reheat with a splash of coconut milk.