Coconut Rice
This fragrant Thai coconut rice provides an elegant, savoury alternative to standard jasmine rice, featuring a subtle sweetness that perfectly enhances the richness of the coconut milk. Designed as a side dish that pairs exceptionally well with fresh salads or barbecue chicken, this rice is light, aromatic, and beautifully simple to prepare, making it an excellent way to elevate any meal for guests or special family dinners.
Cuisines
Cooking Instructions
Cooking: 45 minutes
Notes:
The ratio of liquid to rice is generally 1¼ parts liquid to 1 part rice, but you can adjust the coconut milk to water ratio to control the richness.
Heat the coconut milk mixture before adding the rice to ensure the sugar and salt are fully dissolved, ensuring a consistent flavour throughout.
If cooking on a stove top, use very low heat and be vigilant to prevent the bottom from burning due to the sugar and fat content.
Toasted coconut can be used as a non-traditional garnish to add visual appeal and warn guests of the coconut flavour.
Prepare Rice
Rinse the jasmine rice in cold water twice until the water runs clear, then drain well.
Create Liquid Base
In a rice cooker insert or a medium pot, combine the coconut milk, water, salt, and sugar, stirring until the salt and sugar are fully dissolved.
Combine
Add the rinsed rice to the coconut liquid, stirring gently to ensure there are no clumps of rice remaining.
Cook
If using a rice cooker, cook as per the standard rice cycle; if on a stove top, cover and simmer on very low heat until the liquid is fully absorbed.
Rest
Once cooked, let the rice rest undisturbed for 10 minutes to allow the moisture to be fully absorbed before serving.
Fluff and Serve
Gently fluff the rice with a fork, being careful not to scrape the caramelised bottom if using a stove top or rice cooker, then serve warm.
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Ingredients
| Jasmine Rice | 200 g |
| Coconut Milk | 120 ml |
| Water | 180 ml |
| Salt | ¼ tsp |
| Sugar | 1 tbsp |
