Coconut Rice Recipe
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Simple, fluffy coconut rice made on the stovetop in 30 minutes. Rich, creamy, and subtly sweet, this is the perfect side dish for jerk chicken, jerk shrimp, spicy curries, and any bold Caribbean or Thai-inspired dish. One can of coconut milk, no waste, no fuss. BOOM.
Ingredients
Instructions
Place 1.5 cups jasmine rice in a fine mesh strainer and rinse under cold water, stirring gently with your hand, until the water runs mostly clear. This removes excess surface starch, the key to fluffy, non-gluey rice. Don't skip it.
Pour the entire can of full-fat coconut milk (one 13.5 oz can) into a medium saucepan (give it a shake before opening since separation is normal). Add 1/3 cup water, 1/2 teaspoon salt, and 1 teaspoon granulated sugar (optional) if using. Stir to combine, then add the rinsed rice and stir again.
Bring the rice to a full boil over medium-high heat, stirring occasionally to keep anything from sticking to the bottom.
Once boiling, reduce heat to low and cover. Simmer for 15 minutes. Do not lift the lid - the trapped steam is what cooks the rice evenly.
Remove from heat and let sit, still covered, for 5-10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.
Remove the lid and fluff with a fork. Serve immediately alongside jerk chicken, jerk shrimp, or any spicy dish that could use a cool, creamy base.
Nutrition
- Calories
- 454 kcal
- Carbohydrate Content
- 59 g
- Protein Content
- 7 g
- Fat Content
- 22 g
- Saturated Fat Content
- 19 g
- Sodium Content
- 308 mg
- Fiber Content
- 1 g
- Sugar Content
- 1 g
- Unsaturated Fat Content
- 1.4 g
- Serving Size
- 1 serving
