Coconut Jasmine Rice

Ingredients

Equipment Needed

• •Heavy-bottomed 2-quart saucepan with tight-fitting lid
• •Fine-mesh strainer
• •Fork for fluffing

Instructions

1. 1

   Rinse the rice

   Place jasmine rice in a fine-mesh strainer and rinse under cold running water, swishing with your fingers until the water runs mostly clear. This takes about ninety seconds. You're washing away surface starch that would otherwise make your finished rice gummy and clumped. Shake the strainer well to remove excess water.

   Don't skip this step. Unrinsed jasmine rice absorbs coconut milk unevenly and turns sticky in the wrong way.
2. 2

   Combine liquids and rice

   In a heavy-bottomed 2-quart saucepan, shake the coconut milk can vigorously, then pour it in. Add the water, salt, and sugar if using. Whisk briefly to combine. Add the rinsed rice and stir once to distribute the grains evenly across the bottom of the pot. The liquid should cover the rice by about half an inch.

3. 3

   Bring to a simmer

   Set the pot over medium-high heat uncovered. Watch carefully. When small bubbles appear around the edges and the surface begins to ripple, you're approaching a simmer. This should take four to five minutes. Do not walk away. Coconut milk scorches faster than water, and burned milk tastes bitter.

4. 4

   Cover and cook low

   The moment the liquid reaches a gentle simmer, reduce heat to the lowest possible setting. Cover tightly with a lid. Set a timer for eighteen minutes. Do not lift the lid. Do not stir. The rice is steaming, and every peek releases the vapor doing the actual cooking.

   If your burner doesn't go low enough, use a heat diffuser or slide the pot slightly off-center from the flame.
5. 5

   Rest before fluffing

   When the timer sounds, turn off the heat but leave the lid in place. Let the rice rest undisturbed for five minutes. This allows residual steam to finish cooking the top layer and lets the grains firm up enough to fluff without breaking.

6. 6

   Fluff and serve

   Remove the lid. The surface should look dry with small steam holes pocking the top. Using a fork, gently fluff the rice from the edges toward the center, lifting and separating grains rather than stirring. The texture should be tender but distinct, each grain separate and glossy with coconut fat. Taste and adjust salt if needed. Serve warm.

Chef Tips

• •Always use full-fat coconut milk. The light versions contain mostly water and produce rice that tastes like disappointment. Shake the can before opening to recombine the cream and liquid.
• •Jasmine rice is not negotiable here. Its floral fragrance marries with coconut in a way that long-grain or basmati simply cannot replicate. Look for Thai or Cambodian varieties.
• •The optional teaspoon of sugar isn't about sweetness. It rounds the coconut flavor and helps the grains achieve that characteristic gloss. Most Hawaiian cooks include it.
• •This rice pairs beautifully with anything boldly flavored: teriyaki, kalua pork, Korean short ribs, Thai curries, or a simple piece of grilled fish with a squeeze of lime.

Advance Preparation

• •Cooked rice keeps warm in its covered pot off the heat for up to 30 minutes. For longer holding, transfer to a slow cooker set to warm.
• •For potlucks, cook the rice, fluff it, then wrap the entire pot in a thick towel or place in an insulated carrier. It will hold serving temperature for over an hour.
• •Leftover rice refrigerates well for three days. Reheat gently in the microwave with a splash of water and a damp paper towel covering the bowl, or in a covered skillet over low heat.
• •Cold coconut rice makes excellent fried rice the next day. The chilled grains separate beautifully in a hot wok.

Frequently Asked Questions

Nutrition Information

1 serving (about 355g)