Coconut Jasmine Rice
Fluffy coconut jasmine rice made on the stovetop with light coconut milk, giving it a fragrant, lightly sweet flavour. The perfect easy side dish for curries, chicken, or seafood.
Servings: 4 servings
Calories: 306kcal
Ingredients
- 1 ½ cups jasmine rice
- 1 can light coconut milk, 400 ml/13.5 oz
- 1 teaspoon granulated sugar
Instructions
- Rinse rice thoroughly under cool running water until the water runs clear.
- Add rice to a medium pot. Pour in coconut milk, plus enough water to equal 2 cups, and sugar. 1 ½ cups jasmine rice, 1 can light coconut milk, 1 teaspoon granulated sugar
- Stir once and bring to a boil over high heat. As soon as it comes to a boil reduce heat to low and watch until it comes to a very gentle simmer. Cover and cook for 10 minutes.
- Remove from heat and keeping the lid on, let rest for another 10 minutes. Fluff rice with a fork and serve.
Notes
Rinse rice thoroughly to remove excess starch and keep grains separate. I like to agitate the grains to speed up the process.
Do not lift the lid while cooking or resting. Steam is essential for texture.
Avoid stirring once it starts simmering to prevent breaking the grains.
Letting the rice rest is not optional. This is what finishes the cooking and keeps a nice texture.
Shake or stir coconut milk before measuring if it has separated in the can.
Make it once as per this recipe and adjust the amount of liquid if you prefer a drier or creamier texture.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 55g | Protein: 5g | Fat: 7g | Saturated Fat: 6g | Sodium: 7mg | Potassium: 69mg | Sugar: 1g