Coconut Milk Rice Recipe
This savory Coconut Jasmine Rice makes a deliciously fragrant side dish to any of your favorite Asian-inspired meals. The rice is simmered in coconut milk with just a touch of sugar and salt, making the lightest and fluffiest Coconut Rice we have ever tried.
Servings: 8 people
Calories: 131kcal
Ingredients
- 1½ cups jasmine rice rinsed
- 1 15-ounce can unsweetened coconut milk full fat
- 3/4 cup water
- 2 teaspoons sugar
- 1/4 teaspoon salt
Instructions
- Rinse the rice over a sieve until the water runs clean.
- In a pot over medium heat, combine the rinsed rice, coconut milk, water, sugar, and salt.
- Bring all to a boil, then reduce heat and let simmer, covered, for 18 minutes without removing the lid. After 18 minutes, lift the lid to check if all of the liquid has absorbed, but do not stir. You may need to cook for up to 4 additional minutes.
- Once all of the liquid has absorbed and the rice is tender, remove the pot from heat and let sit 10 minutes before fluffing with a fork. Enjoy!
Notes
- Storing leftovers: Leftover rice can be stored in an airtight container in the fridge for up to 5 days.
- To reheat in the oven, preheat your oven to 300 degrees F, and transfer rice to a baking dish. Add a few tablespoons of water, then cover with foil and warm in the oven for 15-20 minutes, or until warmed through.
- To reheat in the microwave, combine the rice and 1-2 tablespoons of water in a microwave safe container and mix well. Lay a wet paper towel over the rice and heat on high for about 30 seconds at a time until warmed through.
- To reheat on the stovetop, transfer rice to a small pot and stir in a splash of water. Mix well, then cover and turn heat to low. Continue to warm on very low heat, stirring occasionally.
Nutrition
Calories: 131kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Calcium: 10mg | Iron: 1mg