Easy Coconut Jasmine Rice
This easy coconut jasmine rice comes together in about 30 minutes. It's fragrant, nutty, and tender, and pairs really well with Asian and tropical inspired dishes.
Servings: 6 people
- 1 (14 oz) can unsweetened coconut milk (preferably Thai-style, I like the Thai Kitchen brand)
- 2 cups uncooked jasmine rice
- 1 1/2 cups water
- 3/4 teaspoons Kosher salt
Rinse rice thoroughly with cold water using a sieve. Drain.
Stir the coconut milk with a spoon: When you open the can, it will look separated, and that’s normal. Just stir it with a spoon until evenly combined.
In a medium saucepan, bring coconut milk, water, and salt to a boil. Add rice and bring down to a simmer. Cover with a lid, and simmer for 16-20 minutes, or until water has been absorbed and rice is tender.
Remove from heat and let it sit, covered, for 10 minutes, until liquid has been absorbed completely. Fluff with a fork and serve.
- Coconut milk: If you can, use Thai-style coconut milk. I find it to be more aromatic and less thick than regular baking coconut milk. I like to use the Thai Kitchen brand.
- After the cooking time is up, remove the rice from the heating element and let it sit, covered for 10 minutes. Rice needs to rest to fully absorbed the liquid and become fully tender. It will help with texture.
- Storing: store in an airtight container for up to 2 days in the refrigerator.
- Reheating: To reheat, sprinkle some water over the rice and microwave for 1-2 minutes.