Fluffy Coconut Rice (Printable)

Fragrant jasmine rice cooked in creamy coconut milk for a tropical side dish.

# What You Need:

→ Rice

01 - 1 cup jasmine rice or long-grain white rice

→ Coconut Mixture

02 - 1 cup full-fat unsweetened coconut milk
03 - 1 cup water
04 - ½ teaspoon salt
05 - 1 teaspoon sugar (optional)

→ Garnish (optional)

06 - 2 tablespoons toasted coconut flakes
07 - 2 tablespoons chopped fresh cilantro or scallions

# How To Make:

01 - Rinse the jasmine rice under cold water until the water runs clear. Drain thoroughly to remove excess starch for fluffier results.
02 - In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar if using. Stir until well blended.
03 - Place the saucepan over medium heat and bring the mixture to a gentle boil. Watch carefully to prevent boiling over.
04 - Reduce heat to low and cover the saucepan tightly with a lid. Simmer for 15 minutes without lifting the lid to ensure proper steaming.
05 - Remove from heat and let the rice sit, covered, for 10 minutes. This allows the moisture to redistribute evenly throughout the grains.
06 - Gently fluff the rice with a fork to separate grains. Transfer to a serving bowl and top with toasted coconut flakes and fresh cilantro or scallions if desired.

# Expert Tips:

01 -
  • The coconut milk transforms ordinary rice into something that feels like a tropical vacation
  • Its incredibly forgiving and nearly impossible to mess up once you know the ratio
  • The subtle sweetness balances perfectly with spicy curries or savory grilled meats
02 -
  • Lifting the lid during cooking lets out crucial steam and will make your rice turn out undercooked and gummy
  • The resting period after cooking is absolutely not optional because the rice continues to steam and finish cooking
  • Using a fork instead of a spoon to fluff prevents mashing the grains and keeps everything light and separate
03 -
  • If your rice turns out slightly undercooked, sprinkle 1 tablespoon of water over it, cover, and cook on low for 5 more minutes
  • Toasting coconut flakes in a dry pan over medium heat takes just 2 to 3 minutes but watch closely because they go from golden to burned quickly
  • Make a double batch and freeze portions in freezer bags for quick weeknight sides

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