Description
A rich and fragrant coconut rice made with jasmine rice, creamy coconut milk, garlic, and a touch of salt for a flavorful and comforting side dish that pairs perfectly with seafood, chicken, curries, and vegetables.
Ingredients
- 1 1/2 cups long-grain jasmine rice
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 2 tablespoons sliced green onions, optional garnish
- 2 tablespoons toasted coconut flakes, optional garnish
Instructions
- Rinse the jasmine rice thoroughly under cold water using a fine mesh strainer or bowl. Drain well.
- Add the rinsed rice to a medium saucepan along with the minced garlic and salt.
- Pour in the coconut milk and water. Stir briefly to combine.
- Cover the saucepan with a tight-fitting lid and place over high heat. Bring to a full boil.
- Once boiling, reduce the heat to low and simmer gently for 15 minutes without lifting the lid or stirring.
- Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes.
- Remove the lid and fluff the rice gently with a fork.
- Garnish with sliced green onions and toasted coconut flakes if desired. Serve warm.
Notes
- Rinsing the rice helps prevent sticky or gluey texture.
- Use full-fat coconut milk for the richest flavor and creamiest texture.
- Light coconut milk can be used for a lighter version.
- Add ginger, turmeric, or cumin for extra flavor variations.
- This recipe can be prepared in a rice cooker using the same ingredients.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooled rice in airtight containers for up to 2 months.
- Add a splash of water when reheating to keep the rice soft and fluffy.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 3/4 cup
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
