Restaurant Style Coconut Rice (Coconut Milk)

Name: Restaurant Style Coconut Rice (Coconut Milk)
Total time: 34 min
Ingredients: 2 cups (360g) jasmin or long grain white rice (Note 1); 400 ml / 14 oz coconut milk , full fat or light (Note 2); 1/2 cup (125ml) water; 1 tbsp white sugar (Note 3); 1/2 tsp salt; 3 pandam leaves , knotted; 3 kaffir lime leaves , crushed in hand; 1 tbsp desiccated coconut , toasted, to garnish

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Total: 34

Servings: 4

Restaurant Style Coconut Rice (Coconut Milk)

Ingredients

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2 cups (360 grams) jasmin or long grain white rice (Note 1)400 ml / 14 oz coconut milk, full fat or light (Note 2)1/2 cup (125 milliliters) water1 tbsp white sugar (Note 3)1/2 tsp salt3 pandam leaves, knotted3 kaffir lime leaves, crushed in hand1 tbsp desiccated coconut, toasted, to garnish

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Instructions

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Step 1

Rinse rice in water until the water runs pretty clear. (Note 1)

Step 2

Drain rice then soak in water for 15 minutes. Then drain.

Step 3

Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandam or kaffir lime leaf if making Asian restaurant style option.

Step 4

Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.

Step 5

Leave for 14 minutes.

Step 6

Remove from heat, and rest, undisturbed, for 10 minutes.

Step 7

Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.