Coconut Rice Recipe
Thai · Side dish · 25 min total
Fragrant and fluffy coconut rice made with jasmine rice, coconut milk, and a hint of salt. Perfect as a side dish for curries or grilled meats.
5
min prep
min prep
20
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Stir to combine.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Tips
- For extra flavor, add a pandan leaf or a slice of ginger while cooking.
- Leftover coconut rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or coconut milk.
- Use full-fat coconut milk for the best texture and flavor.
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