Easy Coconut Rice | Supplement and level up your takeout order! | The Woks of Life

jasmine rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients while long-grain rice is more economical.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories and evaporated milk is often cheaper.

Rinse 2 cups of jasmine rice under cold water until the water runs clear to remove surface starch.

Soak the rinsed rice in water, covering it by about an inch, for 15 minutes to help it cook evenly and prevent burning.

Drain the soaked rice, leaving most of the water behind.

Transfer the drained rice to a medium pot that can accommodate the cooked rice volume.

Open a can of coconut milk and pour it into a measuring cup until you have about 1 and 3/4 cups, then add 1/4 cup of water to reach a total of 2 cups of liquid.

Mix the coconut milk and water with the rice in the pot.

Add 2 teaspoons of sugar and 1 teaspoon of salt to the rice mixture and stir well to combine.

Cover the pot and bring the mixture to a boil over medium heat.

Once boiling, reduce the heat to low and simmer for 20-25 minutes.

After 25 minutes, fluff the rice with a fork and check for doneness; if some grains are undercooked, add a couple tablespoons of water, cover, and steam on low heat for a few more minutes.

Serve the coconut rice, optionally garnished with toasted coconut flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens