Cooking Basics: Coconut Rice

May 18, 2012

Rice is a staple in numerous countries around the world.  Coconut rice is common in Asian countries and can be eaten as a sweet side dish to something spicy or combined with fruit to make a dessert.  For this recipe, a fragrant long grain rice like Basmati or Jasmine is best because the floral notes pair lovely with the coconut.   The rice is cooked with a combination of coconut milk and water which gives the rice a rich chewy texture.  If you are going the sweet route, mix the rice with dried fruit, toasted coconut, and slices of fresh mangoes.

Coconut Rice


1 cup water
1/2 teaspoon salt
2 tablespoons granulated sugar
2 2/3 cups jasmine rice
Place the water, coconut milk, salt and sugar in a heavy pan. .
Add the rice to the pan, cover tightly with a lid and bring to a boil over medium heat.
Reduce the heat to low and simmer gently, without lifting the lid for 15-20 minutes, until rice is tender and cooked through.
Turn off the heat and leave the rice to rest in the pan, still covered with the lid, for an additional 5-10 minutes.
Gently fluff up the rice grains with a fork before transferring to a warmed dish and serving.

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