Creamy Coconut Rice
A rich, creamy coconut rice made in just one pot with minimal ingredients. Naturally plant-based, fiber-rich, and full of healthy fats, this easy side pairs perfectly with any main dish and comes together in just 25 minutes.
Equipment
- 1 medium saucepan (about 2–3 qt)
- 1 Whisk
- 1 measuring cup
- 1 Fork
Ingredients
- 1 14 oz can unsweetened coconut milk
- 1 1/4 cups water
- 1 1/2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups uncooked Jasmine rice
Instructions
- Prepare the Coconut Liquid Base: Start by opening your can of unsweetened coconut milk and giving it a gentle shake. In a medium-sized saucepan (about 2–3 quarts), pour in the coconut milk along with 1 1/4 cups of water. Add 1 1/2 teaspoons of sugar and 1/4 teaspoon of kosher salt. Using a whisk, mix the ingredients thoroughly until the sugar and salt are completely dissolved, forming a smooth, creamy liquid. This will serve as the flavor-packed base for your rice.
- Rinse the Jasmine Rice: Measure 1 1/2 cups of uncooked Jasmine rice into a fine-mesh strainer. Rinse the rice under cold running water, gently swishing it with your fingers. Rinse until the water runs mostly clear, which removes excess starch and prevents the rice from becoming sticky. Drain well before adding it to the saucepan.
- Combine Rice with Coconut Mixture: Once the coconut liquid is well combined, gradually stir in the rinsed Jasmine rice. Make sure every grain is submerged in the liquid. Give it a gentle stir to evenly distribute the rice and ensure no grains are clumping together.
- Bring to a Gentle Boil: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Keep an eye on the pot and stir occasionally to prevent the rice from sticking to the bottom. You should see small bubbles forming across the surface once it’s ready.
- Simmer and Cover: As soon as the liquid starts boiling, reduce the heat to low to allow the rice to simmer gently. Cover the saucepan with a tight-fitting lid to trap steam, which will cook the rice evenly. Avoid lifting the lid too frequently, as this can release steam and affect the creamy texture.
- Cook Until Tender: Let the rice simmer for approximately 20 minutes. During this time, the grains will absorb the coconut milk mixture, swell, and become tender. Check for doneness by lifting a small corner of the lid and tasting a few grains—they should be soft yet slightly firm in the center.
- Fluff the Rice: Once the liquid is fully absorbed and the rice is cooked, remove the saucepan from heat. Using a fork, gently fluff the rice by lifting and separating the grains. This keeps the rice light and prevents it from clumping together while maintaining its creamy texture.
- Serve and Enjoy: Transfer the fluffy coconut rice to a serving dish or serve directly from the pot. Optionally, garnish with toasted sesame seeds, chopped herbs, or a squeeze of lime for extra flavor. Enjoy this versatile side with curries, stir-fries, grilled vegetables, or proteins of your choice.
Notes
- Use unsweetened coconut milk for a naturally creamy flavor without added sugar; canned coconut milk works best for richness.
- Rinsing Jasmine rice before cooking helps remove excess starch, keeping the grains light and fluffy.
- Keep the heat low while simmering to prevent the rice from sticking or burning.
- Avoid lifting the lid during cooking, as trapped steam is key to a creamy texture.
- This recipe pairs well with both vegetarian and protein-based dishes, making it highly versatile.
- For a slightly sweeter rice, increase the sugar by 1 teaspoon, or add a pinch of salt to balance flavors if using sweetened coconut milk.
