This straightforward Thai coconut rice recipe is made with jasmine rice, coconut milk, and a pinch of salt, simmered on the range prime in simply half-hour. It’s creamy, aromatic, frivolously candy, and seems excellent each time (even and not using a rice cooker!).
What is coconut rice?
Coconut rice is made by cooking jasmine rice with full-fat coconut milk and water. It’s cooked similar to common rice, however the coconut milk provides a frivolously candy, aromatic taste with a delicate trace of coconut.
About this recipe
Making coconut rice with coconut milk is surprisingly straightforward! There are quite a few variations and preparation strategies on the market, because it’s common all through Southeast Asia and even seems as a aspect dish on menus at Asian eating places within the West.
Some recipes name for sugar, pandan, and even toasted coconut flakes, however I truthfully imagine the most effective model is the only. So we’ll use simply jasmine rice, full-fat coconut milk, water, and a pinch of salt to convey out the pure richness.
If plain rice ever feels somewhat boring to you, you’ve received to do that recipe. It transforms fundamental jasmine rice into one thing creamy, aromatic, and something however plain. Once you strive it, you may by no means return!
Ingredient notes & substitutes
You can seize the whole lot you want for this recipe at your nearest Asian grocery retailer or market. For precise measurements, head to the recipe card under!
- Full-fat coconut milk – The key to creamy, flavorful rice is utilizing full-fat coconut milk (not lite!). I all the time use Aroy-Dwhich has a clean texture and wealthy coconut taste.
- Water
- Jasmine rice – This recipe is finest with Thai jasmine rice for its comfortable, barely sticky texture and pure aroma. Don’t use quick grain or basmati, they gained’t work the identical means. Rinse it till the water runs largely clear.
- Salt – Just a small pinch is sufficient to convey out the flavour of the coconut milk and stability the delicate sweetness.
Ratio tip: For stovetop coconut rice, use a complete of 1½ elements liquid for each 1 a part of jasmine rice. I like to make use of ¾ cup full-fat coconut milk and ¾ cup water per 1 cup of rice. This provides you comfortable, fluffy grains with a creamy coconut taste that’s not too heavy.
How to make coconut jasmine rice
Step 1: Rinse the rice. Rinse it totally underneath chilly water till the water runs largely clear. This helps take away additional starch and retains the rice from turning gummy.
Step 2: Combine. In a medium pot, add the rinsed rice, coconut milk, water, and salt. Give the whole lot a fast stir to mix.
Step 3: Cook the rice. Cover with a lid and produce it to a mild simmer over low warmth. Let it prepare dinner till the liquid is absorbed and the rice is tender. I often set a timer for 20 minutes, that’s nearly excellent on the bottom warmth setting of my stovetop (however yours is perhaps completely different).
Step 4: Finish cooking. Turn off the warmth and depart the pot coated for about 10 minutes to let the rice end steaming. This makes it additional fluffy.
Step 5: Serve when prepared. Fluff with a rice paddle and serve heat as a aromatic aspect dish. Enjoy!
Serving tip
The tropical taste makes it excellent for summer time, serve it as a aspect dish with grilled meats or Thai stir-fries.
It additionally leans somewhat candy, so don’t be stunned if you find yourself consuming it like a dessert! Just slice up some recent mango and luxuriate in it alongside the rice, sort of like a shortcut model of mango sticky rice.
More rice recipes to strive
Whether you serve it with spicy curry, grilled hen, or just recent mango slices, this candy coconut milk rice recipe provides that additional one thing to any meal. All you want are just a few pantry staples! Leave a remark should you tried it, and observe me on Facebook, Instagramand Pinterest for extra.
Easy Thai Coconut Rice Recipe
Easy Thai coconut rice recipe with jasmine rice and coconut milk. Lightly candy, creamy, and filled with pure coconut perfume.
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Rinse the rice underneath chilly water till the water runs largely clear to take away extra starch and hold the feel fluffy.
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In a medium pot, mix the rinsed rice with coconut milk, water, and salt. Stir briefly to combine.
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Cover with a lid and produce to a mild simmer over low warmth. Cook for about 20 minutes, or till the liquid is totally absorbed, and the rice is tender.
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Turn off the warmth and let it sit, coated, for one more 10 minutes to complete steaming.
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Fluff with a rice paddle and serve heat as a aromatic aspect dish.
- Use the diet card on this recipe as a suggestion.
Calories: 256kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 158mg | Potassium: 149mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 2mg
