Asian Coconut Rice
I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like.
I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (75g)
- Sodium 293.647500002504 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a saucepan, combine coconut milk, water, sugar, and salt.
- Stir until sugar is dissolved.
- Stir in rice.
- Bring to a boil over medium heat.
- Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Controlling the initial boil over medium heat prevents the high-fat coconut milk from scorching at the bottom of the saucepan before the grain absorbs the liquid. Starch management dictates the final texture of jasmine rice. Rinsing the grains under cold water removes excess surface starch that otherwise causes gummy clumping during the simmer phase.
- Freeze cooked coconut rice in airtight containers for up to one month without significant textural degradation.
- Reheat frozen portions by adding one tablespoon of water per cup of rice and covering the vessel tightly to generate steam.
- Substitute light coconut milk for full-fat varieties at a 1:1 ratio if a lower-fat profile is preferred, though richness will decrease.
- Standard heavy-bottomed stainless steel pots prevent hot spots; cast iron requires careful heat monitoring to avoid scorching sugars.
Proper moisture retention during the final 18 to 20 minute simmer ensures each grain expands fully. Leaving the lid sealed off the heat source for an extra five minutes finishes the steaming process reliably.
