Description
This Delicious Jasmine Rice with Coconut Milk is light, fluffy, and infused with a rich coconut flavor. Perfectly cooked on the stovetop, this rice is an ideal side dish for curries, grilled meats, seafood, or tropical-inspired meals, offering a subtle sweetness and creamy texture from the coconut milk.
Ingredients
Ingredients
- 1½ cups jasmine rice
- 1 cup canned coconut milk (full-fat recommended)
- 1 cup water
- 1 tablespoon butter or coconut oil
- ½ teaspoon salt
- 1 teaspoon sugar (optional)
- Fresh cilantro or toasted coconut, for garnish
Instructions
- Rinse Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch and prevent clumping.
- Combine Liquids and Seasoning: In a medium saucepan, combine the canned coconut milk, water, butter (or coconut oil), salt, and sugar. Place the pan over medium heat and bring the mixture to a gentle boil.
- Cook Rice: Stir in the rinsed jasmine rice into the boiling liquid. Immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer gently for 15 minutes, allowing the rice to absorb the liquid and cook through.
- Let Rice Rest: Remove the saucepan from heat but keep it covered. Let the rice stand undisturbed for 10 minutes; this resting period allows the rice to steam and become fluffy.
- Fluff and Garnish: Fluff the cooked rice gently with a fork to separate the grains. Garnish with freshly chopped cilantro or toasted coconut to add a fresh or crunchy texture and serve warm.
Notes
- Use full-fat coconut milk for the creamiest and richest texture.
- This rice pairs wonderfully with Thai, Caribbean, or Indian dishes.
- Leftover rice can be refrigerated for up to 4 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
