Step 1

Rinse rice thoroughly under cold water 2 - 3 times until water is mostly clear and no longer milky. Strain.

Step 2

In a medium pot, whisk together the water, coconut milk and salt (also dried coconut, lime juice, and cilantro, if using) until the coconut milk has been well distributed and there are no lumps. Add the rice to the pot.

Step 3

Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Remove from heat and let rest 10 minutes. Fluff with a fork before serving.

Step 4

Rinse rice thoroughly under cold water 2 - 3 times until water is mostly clear and no longer milky. Strain.

Step 5

Add rinsed rice to your rice cooker, and then add coconut milk and salt (also dried coconut, lime juice, and cilantro, if using).

Step 6

Add water until you reach the water line on the inside of your pot. Stir, close, and cook on the “white rice” setting. Fluff with a fork before serving.

Step 7

NOTE: To make this in the instant pot, you’ll need to use a 1:1 ratio of jasmine rice to liquid.

Step 8

Rinse rice thoroughly under cold water 2 - 3 times until water is mostly clear and no longer milky. Strain.

Step 9

Add your rinsed rice and salt to the pressure cooker, then pour your coconut milk into a liquid measuring cup and add enough water to the measuring cup so that it makes 2 cups of liquid.

Step 10

Pour coconut milk mixture (also dried coconut, lime juice, and cilantro, if using) into instant pot and stir.

Step 11

Cover and set to sealing. Cook on manual (high pressure) for 3 minutes, then allow a natural pressure release for 10 minutes. Quick release any remaining pressure. Fluff with a fork before serving.