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My Favorite Coconut Rice Recipe

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4.1 from 80 reviews

This recipe for Coconut Rice offers a flavorful twist on traditional rice by cooking it with coconut milk and aromatic spices. It’s a creamy, fragrant side dish perfect for pairing with a variety of Asian or tropical meals.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 cup jasmine rice
  • 1 cup canned coconut milk
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 2-3 kaffir lime leaves (optional)
  • 1 small pandan leaf, tied in a knot (optional)

Instructions

  1. Rinse the Rice: Thoroughly rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. This helps prevent stickiness in the final dish.
  2. Prepare Cooking Liquid: In a medium pot or rice cooker, combine 1 cup of canned coconut milk, 1 cup of water, 1/2 teaspoon salt, and 1 tablespoon sugar. Stir until the sugar and salt dissolve completely.
  3. Add Aromatics and Rice: Place the rinsed rice into the pot with the coconut mixture. Add 1 tablespoon vegetable oil, 2-3 kaffir lime leaves, and a tied pandan leaf if using. These aromatics will infuse the rice with a subtle fragrance.
  4. Cook the Rice: Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and allow the rice to simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during cooking to maintain steam.
  5. Rest and Fluff: After cooking, remove the pot from heat and let it sit, covered, for 10 minutes. This resting period helps the rice finish steaming evenly. Remove the lime and pandan leaves, then fluff the rice gently with a fork before serving.

Notes

  • Using canned coconut milk instead of fresh ensures a rich and creamy texture, but you can use fresh if preferred.
  • Kaffir lime leaves and pandan leaf are optional but add an authentic fragrance; omit if unavailable.
  • Jasmine rice is recommended for its natural floral aroma that complements coconut milk well.
  • For a dairy-free and vegan dish, ensure the sugar and oil used fit those diets.
  • Leftover coconut rice can be refrigerated for up to 3 days and reheated with a splash of water to restore moisture.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Southeast Asian
  • Diet: Vegan

Find it online: https://flavorhug.com/my-favorite-coconut-rice-recipe/