Coconut Rice Recipe
By Coconut Rice Recipe! This coconut rice was without a doubt one of the best things I’ve ever tasted. There is something about it that practically melts my soul with the first taste.
It’s rich, flavorful, carb, and amazingly wonderful. It is quite simple to prepare, which is always a plus. You can make this amazing savory coconut rice with very little work whether you make rice on the stove or in a rice cooker.
What’s in Coconut Rice?
This delicious rice is deceptively easy. It’s just long white jasmine rice cooked in a coco milk and water combination with a little chopped garlic and salt for flavor. That The all. This could appear simple, and you’ll be blown away with the first bite.
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What kind of Coconut Milk?
You’ll need bottled coconut milk for this recipe, not the sort designed to be used as a replacement for regular milk that’s too watery. In terms of canned coconut milk, I’ve tried both fat-free and light, and both work nicely. Full-fat coconut milk produces super duper rice (because of the higher fat content), while lite coconut produces rice with a milder vanilla taste and a lighter, fluffier texture (less fat weighing it down).
What is Jasmine Rice?
Jasmine rice is a fragrant rice type native to Southeast Asia. Using jasmine rice in this dish really amps up the flavor, so buy some if you can! Jasmine rice is becoming more common in the United States, and you can now purchase it at most grocery shops. To get the best value, look for huge 5-pound bags on the bottom shelf of a rice aisle. While Jasmine rice is much more costly than regular white rice, it is well worth the cost. Furthermore, since it is shelf-stable, it will not go into the trash! In most recipes, you may use long-grain jasmine rice for plain white rice to add flavor.
Can I use a Rice Cooker?
Yes, you may use a rice cooker instead of a saucepan on the stovetop to prepare this coconut rice. Simply combine all of the ingredients in the slow cooker and start it!
What to serve With COCONUT RICE?
This delicious rice goes well with any Asian or tropical-inspired cuisine. Serve with Honey Sriracha Tofu, Teriyaki Chicken, Baked Ginger Salmon, or Sweet Chili Chicken Stir Fry Bowls.
For years, I struggled to make truly fluffy coconut rice. I felt like I tried every imaginable variation, but when I raised the lid, I was met with a layer of coconut oil scum on the surface of the rice, which ended up covering all the grains when I fluffed the rice.
Finally, I believe I have deciphered the hidden code. Since then, I have never looked back. EVERY TIME WITHOUT FAIL! fluffy coconut rice.
Here’s how to make fluffy coconut rice?
Rinse the rice well to eliminate extra starch. When I prepare regular white rice, I don’t do this. It is necessary for coconut rice since coconut milk is thicker than water and can turn the rice into a gluey mess. Simply rinse the rice until the water is clear. It will never be completely obvious.
Soak rice for 20 minutes – this provides the rice grains a head start in the water absorption phase, which is vital to ensure the rice is completely cooked because we boil the rice with LESS liquid than normal…. discussed further in the following step!
LESS WATER THAN USUAL! Normally, I prepare rice according to the 1: 1.5 ratio. That is one cup of rice to one and a half cups of water. But every time I attempted this for coconut rice, I used a mix of water and coconut milk (increase/decrease in my many iterations!!) and my rice turned out gluey! I was astounded to learn that 1:1 is the ideal ratio. That is, one cup of rice for one cup of coconut milk + water!
We can’t just use coconut milk since it’s too thick for the rice to absorb. It should be diluted with water. I found that using 1 can (400ml/14oz) coconut milk with 1/2 cup water (just over 2 cups) for 2 cups of rice yields the best flavor and texture.
Bring to a boil, then reduce to low heat and cover – this is also very important! I’m not sure what the science is behind this, but bringing the rice to a boil before covering results in clean, fluffy rice grains. However, if you cover and maintain the burner at a low temperature the entire time, you will end up with a thick coating of coconut milk “scum” on the surface.
And there you have it, my friends, the key of fluffy coconut rice.
It’s quite a few words. But don’t worry, preparing it is quite simple!
Rice Rinsing Instructions:
Rinsing rice in a bowl is the most convenient method for me. Simply place the rice in a bowl, cover it with water, and stir it around. Drain (no need to use a colander, just pour the water out as best you can), then refill with water and continue 4 to 5 times until the water is quite clear.
Never will the water be totally clean! My rule of thumb is 4 to 5 bowl refills.
BONUS: You can make this even EASIER by using coconut milk powder. That extra recipe is listed underneath the coconut milk recipe (ie scroll to the bottom of the post). It’s an additional since coconut milk powder isn’t as widely available as coconut milk. While I always have coconut milk on hand, I seldom have coconut powder!
Thai / Asian Coconut Rice Recipe:
The secret to authentic Asian restaurant coconut rice is to add pandan leaves. If you can’t locate pandan leaves, kaffir lime leaves will do the trick.
This is how pandan leaves appear. It’s available at various Harris Farms stores in Australia, as well as in Asian markets.
Simply tie them before using them to break the leaves and release the flavor, which penetrates the rice.
What should I serve it with?
Coconut rice is a rice dish found in the Caribbean, Tropical (Hawaiian!), and Southeast Asian cuisines such as Thai and Malaysian dishes.
However, don’t allow “rules” to limit you. Use it whatever you like – and believe me, it’s so delicious that you can eat it directly from the pot!
I hope you enjoy it!
