Noodles & Rice · Southeast Asian
Coconut Rice
Cook Now848kcal13.2g protein37.1g fat117.8g carbs~$1.27/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
VegetarianVeganPescatarianNo porkNo alcohol
Contains: tree nut
Ingredients
Servings:
| 1 ½ cup | rice (jasmine, rinsed until nearly clear) |
| 1 ½ cup | coconut milk (full-fat, one can, shaken) |
| 1 cup | water |
| 1 tsp | sugar |
| 1 tsp | salt |
| 2 tbsp | coconut (toasted flakes, over the top)optional |
| 1 unit | lime (zest, for the bright version)optional |
Method
- boil4 mineverything together, stirred once, heavy potrinsed rice + coconut milk + water + sugar + salt brought to a boil with one good stir — the rinse matters double here: surface starch plus coconut fat is the recipe for the gluey pot this dish is infamous for
- simmer15 minLOWEST heat, lid on, no peekingimmediately down to the gentlest setting the stove has — lower than plain rice, because coconut milk's sugars sit on the pot floor looking for a reason to scorch; a heavy-bottomed pot is worth more than any technique adjustment, and a thin toasted layer at the bottom is traditional in half the coconut-rice cultures anyway, so a light catch is a feature
- rest10 minoff heat, lid onthe fat redistributes as it stands — coconut rice fluffed immediately smears; rested, it fluffs into distinct, glossy grains
- season2 minfluffed with a fork, finishers if usingtoasted coconut or lime zest over — and the pairing note that earns the entry its slot: this rice under the catalog's red or yellow curry, satay, or teriyaki turns a component into a plate