Coconut Rice

Name: Coconut Rice
Total time: 35 min
Yield: 3 to 4 servings
Cuisine: indian, indonesian, malaysian, thai
Ingredients: 1 cup long-grain white rice, such as jasmine; 3/4 cup coconut milk; 1 scant tablespoon sugar; 1/2 teaspoon kosher salt, plus more to taste; 3/4 cup water

By Tejal Rao

Total Time: 35 minutes
Rating: 4(2,914)
Comments: Read comments

Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.

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Ingredients

Yield:3 to 4 servings

1cup long-grain white rice, such as jasmine
¾cup coconut milk
1scant tablespoon sugar
½teaspoon kosher salt, plus more to taste
¾cup water

Ingredient Substitution Guide

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Preparation

Step 1
Rinse the rice a few times, until the water that drains away runs almost completely clear.
Step 2
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
Step 3
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

Ratings

4 out of 5

2,914 user ratings

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Comments

zitronencurry7 years ago

Why do you have a tablespoon of sugar in this recipe? And also in the pate brisée recipe? There's no need for sugar in either. Seems to be an American thing. I always cut the sugar in any American recipe by a third to suit my European taste, and I've met Asians who cut it by half.

stephanie7 years ago

toast one heaping cup of rice in 1-2T of butter/oil and any spices i want for 4mins then use the same measuring cup to add 2c of liquid. for coconut rice i use full fat coconut milk and just pour the can into the measuring cup, and whatever space is left in the second cup i fill with water or chicken stock. add salt, bring to boil, lower to simmer, cover and let go for 15mins. then turn off heat and let sit for 15mins more. fluff and add fresh herbs if you like. (i like cilantro and lime juice.)

james wallace7 years ago

I made this as though it were a risotto, using arborio rice, gradually adding coconut cream from Trader Joe's as though it were wine. And I added some unsweetened shredded coconut as well. Loved it. I'll always make it this way henceforth!

Maria1 month ago

I thought this was going to be beyond yummy, we love rice and we love coconut. Flavor was just okay, a little different from what I would expect coconut rice to taste from. One of my sons told me they preferred regular rice :-)

Sophie1 month ago

We made this exactly as written and it was perfect. So delicious that we filled up with bites from the pot before even sitting down for our meal.

The Peppermeister3 months ago

Will definitely make again. Served with chicken satay. Reheats well for leftovers. Yum!

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