Name: Coconut Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups jasmine rice; 1 1/2 cups water; 1 cup canned unsweetened coconut milk; 1 teaspoon kosher salt

Coconut Rice

jasmine rice

water

coconut milk

salt

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

Used Thai lite coconut milk and added 1/2 tsp coconut extract. Topped with diced scallion and toasted unsweetened coconut. 

Great recipe! Been using this receipt for a year for dinner, parties etc and get great reviews from friends. It's very important to follow recipe to a "T" I have tried a few brands of unsweetened coconuts milk and the best so far with the most coconut flavor is "a taste of Thai" coconut milk brand. To the person below that said hers came out crunchy obviously doesn't know how to make rice...you boil it then drop down the heat for 10-15 minutes and you need to cover your saucepan. I find this rice is so much easier to make then basic white rice. Awesome recipe! 

I should have read all of the reviews before making this rice.  The liquid to rice ratio is off and as a result the rice was crunchy- yuck!  Also, there was really no coconut flavor at all.  Skip this one and find another recipe.

This is a good recipe . Mine came out great ,  I suggest less salt and add a little sugar too . 

Coconut taste is elegantly subtle, but rice was a tad undercooked. Next time, I’ll had an additional half cup of coconut milk or heavy cream, and maybe even a teaspoon of sugar.

This recipe was perfect for my dinner.  I paired it with pan seared salmon green bean. The hint of coconut was just enough.  My husband is a rice lover and I will be using this recipe all of the time. 

First time cooking rice this way.  It was a huge hit and for the first time no leftover rice.  I halved the recipe so I used one cup of rice, 3/4 a cup of water and 1/2 a cup of coconut milk.  Easy, fluffy and moist.  Will be using this metbod to cook rice from now on as the coconut flavor is very slight.  Of course that can be amended by adding some shredded coconut as others have said.  

Never having made coconut rice before, I expected it to have a coconut flavor. I followed the recipe, exactly. The rice turned out very nice &amp; fluffy, but it tasted like regular rice, just salty! <div>Sorry. Not impressed. It's rather expensive to have it taste so ordinary. </div>

Excellent recipe, thank you so much for sharing.<div>A small suggestion - the cooking time should be amended to 25 mins to include the 10 mins standing time :)</div>

Coconut Rice

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Cost: $2.89 /serving

Author : Sandra Lee

Ingredients

Instructions

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