Creamy, aromatic coconut rice, cooked in a saucepan on the stovetop. This rice is a luxuriously comforting aspect dish that works so effectively with curries and stir-fries.
That is another model to my Rice Cooker Coconut Rice, for if you happen to don’t have entry to a rice cooker. Nonetheless tremendous easy and tremendous scrumptious!
The addition of the tinned coconut milk to the rice ends in stunning fragrant, creamy-tasting rice.
The oils within the coconut milk assist to make sure the grains stay separate – somewhat than clumping collectively.
📋 Elements
Jasmine Rice – We use Jasmine Rice for this recipe. It’s barely aromatic (virtually a little bit floral-smelling), and barely candy and the flavour pairs completely with coconut.
Coconut Milk – Use full-fat coconut milk for this recipe as a result of it will get watered down later and we don’t wish to lose any of that wealthy, candy coconut flavour.
Learn how to make it:
***Full recipe with detailed steps within the recipe card on the finish of this put up***
- First, rinse and drain your rice below chilly water till the water runs virtually clear.
- Then, add all of the substances to a pan, give it one fast stir and convey the combination to a boil.
- Place a lid over the pan, flip the warmth down and let it simmer for 20 minutes.
- Flip the warmth utterly off and let it steam for five extra minutes, earlier than giving it one final combine, and also you’re able to serve! Prime with toasted shredded coconut.
Professional Tip
You may make your individual toasted shredded coconut by cooking store-bought unsweetened shredded coconut in a scorching dry frying pan (skillet), on a medium-low warmth for a couple of minutes (stirring typically) till golden brown.
The candy, creamy flavours of the rice significantly complement spicy curries and in addition recent fruity flavours (similar to pineapple hen or steak poke bowls)
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🍽️ What to serve it with
That is such an important aspect dish and provides a beautiful additional contact instead of common rice.
🍲 Extra incredible aspect dishes
Sure! It’s rather less creamy upon reheating, however nonetheless tastes nice.
Prepare dinner the rice, then unfold it out in a big dish (so it is going to cool rapidly) cowl and freeze or refrigerate.
Don’t go away cooked rice out at room temperature. Micro organism can develop on cooked rice in a short time, so it’s essential to:
– Refrigerate it as rapidly as potential
– Don’t retailer for greater than 24 hours within the fridge, and
– Totally reheat it.
If you wish to freeze it:
– Freeze it as rapidly as potential
– Defrost within the fridge in a single day (and don’t retailer for greater than 24 hours)
To reheat:
Place the rice in a microwave-safe bowl. Add 1 tsp water per portion (helps to steam the rice, so it’s fluffy, not dry), place a microwave secure plate on prime and microwave on excessive for 30-seconds. Stir, then repeat, heating in 30 second increments, then stirring, till piping scorching all through. It ought to take not more than 2 minutes per portion.
*Be aware* don’t reheat the rice greater than as soon as.
You may make this recipe in smaller batches if you happen to desire. To scale down, halve the recipe ( ensure you are sticking to the identical ingredient ratios), however cook dinner for a similar period of time.
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Rinse the rice in a sieve 3-4 occasions, till the water runs virtually clear.
500 g (2 1/2 cups) jasmine rice
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Add the drained rice to a medium-sized saucepan and pour over the coconut milk, water, sugar and salt.
400 ml (14 oz) tin full fats coconut milk, 400 ml (14 floz) water, 1 tsp sugar, ½ tsp salt
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Stir as soon as (don’t stir once more after this), then carry to the boil.
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Flip the warmth right down to very low, place a lid on the pan and let it simmer very gently for 20 minutes.
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Flip off the warmth and let it steam for an additional 5 minutes.
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Take away the lid and provides the rice a delicate stir. There could also be some coconut cream that has settled on prime of the rice – simply stir it again in (these are the additional creamy bits).
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Serve topped with shredded toasted coconut.
toasted shredded coconut
Why rinse the rice?
This removes a few of the starch. The surplus starch within the rice causes the rice to be a little bit stickier and clumpier. I don’t often rinse my rice if I’m cooking common rice in a pan (I like a little bit little bit of clumpiness), however the addition of coconut milk on this recipe makes the rice a little bit extra sticky. So it’s finest to rinse the rice so it’s not overly sticky.
Can I make it within the rice cooker as a substitute?
I’ve a separate recipe right here for Rice Cooker Coconut Rice.
Dietary data is approximate, per individual (this recipes serves 8)
Energy: 330kcal | Carbohydrates: 52g | Protein: 5g | Fats: 11g | Saturated Fats: 10g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Sodium: 155mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 2mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
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