Coconut Rice

5 from 1 vote

Sometimes you need a quick and easy side dish, and this coconut rice is always my go-to! This recipe couldn't be easier, it requires minimal ingredients and cooks in under 30 minutes.

Prep Time2

Cook Time25

Total Time27

Course: Side Dish

Cuisine: Asian

Servings:

Calories: 281kcal

Author: Julie Maestre

Ingredients

2 cups Jasmine rice
1 ¾ cups coconut milk I used one can
1 ½ cups water
1 tablespoon unsalted butter
1 garlic clove finely minced
1 teaspoon sugar
2 teaspoons Kosher salt or to taste
fresh cilantro, for garnishing optional

Instructions

Rinse the rice until the water runs clear. I like to use a sieve.
Place the rice, coconut milk, water, butter, garlic, salt, and sugar, in a nonstick saucepan, stir, and bring to a boil. Once it comes up to a boil, reduce the heat to low, cover, and cook for 20 minutes.
Once the 20 minutes are up, uncover the rice, fluff it with a fork, and allow it to cook for 5 minutes uncovered.
Check for seasoning, garnish with fresh cilantro, and enjoy!

Rice Cooker Instructions

You will need to use 1/2 cup less water when cooking coconut rice in the rice cooker.
Place all of the ingredients in your rice cooker and press the white rice function.
Once done, don't open it immediately. Allow the rice to steam for 8-10 minutes before opening the rice cooker. Check for seasoning and enjoy!

Notes

Cook the rice over high heat until it comes to a boil and then, cover, and reduce the heat to low. Starting with high heat ensures a quicker boiling process compared to cooking over low heat initially, which would prolong the time required to reach a boil.
Whatever you do, don't uncover the rice while it cooks. Allow it to cook for the full 20 minutes before uncovering it.
Make sure to use a fork to fluff the rice. Don't use a spoon!
It is crucial to cook the rice uncovered for 5 minutes so the thick coconut milk pockets cook completely.
Serve warm for best results.

Nutrition