This is a quick, easy, delicious side dish for Indian and Thai cuisine. I served it with Curried Chicken Tenderloins and it was the perfect palate compliment for that spicy little dish.
My rice of choice is jasmine, which can be found in most grocery stores right next to basic old white rice. Jasmine, however, is far from basic. It is an aromatic rice, similar to basmati, but sweeter…at least I think it’s sweeter. Smelling it cook is one of life’s simple pleasures.
The simplicity of this coconut rice is understated, but it does its job perfectly. Serving as a side dish, coconut rice sits quietly in the background offering a welcome change of pace from the storm of flavors from curries or similar spicy foods.
Ingredients for Coconut Rice
Jasmine Rice. Jasmine is perfectly suited for this dish. However, regular white rice can also be used. Be sure to rinse the rice before using. Rinsing will remove starches which can make rice sticky.
Coconut Milk. It is best to use full-fat coconut milk. The results are more flavorful. Technically, “lite” or reduced-fat coconut milk can be used, but the results may be disappointing because there is not much coconut flavor in reduced-fat coconut milk.
Water. A typical water to rice ratio is 2:1. However, because coconut milk is being used in this recipe, less water is needed.
Salt. Sea salt is the preferred salt for coconut rice. Kosher salt can also be used, but will need to be increased to 2 or more teaspoons.
Coconut Rice
Ingredients
- 2 cups jasmine rice
- 1 1/2 cups water
- 1 1/2 cups coconut milk see "Notes"
- 1 1/2 teaspoons sea salt
- chopped chives for garnish optional
Instructions
- Put rice into a fine-mesh strainer. Wash and rinse under cool water until the water runs clear; set aside to drain.
- Put the coconut milk and water into a 3 quart sauce pot. Stir to combine. Add washed rice and salt; stir.
- With the lid off of the pot, bring the liquids up to a boil. Cover pot and immediately lower the heat to medium low or low, just enough to keep the liquid at a simmer.
- Keep the lid on the pot and simmer the ingredients for 20 minutes. Do not lift the lid. With the lid still in place remove pot from hot burner and allow to sit for another 10 minutes undisturbed.
- Fluff with fork and transfer to serving bowl. Garnish with chopped chives, if desired.
Notes
Nutrition
You may also like:
Curried Chicken Tenderloins with Minted Mango Dipping Sauce
Hawaiian Haystacks {Thai-style}
Hawaiian Chicken
I’ve been wanting to make coconut rice- thanks for sharing this recipe!
You are welcome. This is so easy, yet perfect with other Thai or Indian foods.
Neat to see a different way of making it! When we make Coconut Rice we cook the Jasmine rice by itself first, then add cream of coconut at the end. 🙂