Coconut Rice
848kcal13.2g 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.
Contains tree nut
Restrictions
Containstree nutIt is in an ingredient you cannot leave out.
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
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 |
Optional
Not counted above. The dish works without them.
| 2 tbsp |  coconut (toasted flakes, over the top) |
| 1 unit |  lime (zest, for the bright version) |
Steps
- 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