Coconut Rice

I only made coconut rice for the first time a couple of years ago, and it instantly became one of my favorite side dishes. If you cook rice with a mix of water and coconut milk, you’ll be rewarded with an aromatic pot of incredibly fluffy rice with a rich, subtly sweet flavor. It’s an easy side that pairs well with a wide array of dinners, from stir-fries to curries to saucy beans. You can even top coconut rice with a fried egg or two for a simple, satisfying dinner. Best of all, you only need a couple of ingredients and it’s ready in just 20 minutes. 

• It’s foolproof. This stovetop method delivers super-flavorful, tender, and fluffy rice every single time. 
• It’s so simple. All you need is just three ingredients and 20 minutes on the clock.

• White jasmine rice: I love jasmine rice because it has a wonderful fragrant aroma. This variety is widely available, relatively quick-cooking, and makes the best coconut rice. You’ll want to save the brown jasmine rice for another use; it requires a different ratio of cooking liquid and needs a longer cook time. (Here’s everything you need to know about jasmine rice.)
• Unsweetened coconut milk: Here’s where the rich coconut flavor comes from. You’ll use a full can of unsweetened coconut milk, preferably full-fat.
• Water: You’ll use this for both rinsing and cooking the rice.

1. Rinse the rice. Don’t skip this step! Rinsing the rice removes most of the starch, ensuring the rice won’t clump together as it cooks. Cover the rice with cool water, swish around with your hands, and drain.
2. Cover and simmer. Combine the rice, coconut milk, water, and salt in a saucepan and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed and the rice is tender.
3. Steam the rice. Remove the saucepan from the heat, keep it covered, and steam the rice for five minutes. Fluff the rice with a fork to break up any clumps before serving. 

• Long-grain white rice, which has a similar cook time, can be used in place of white jasmine rice.
• Full-fat coconut milk yields the best result, but if all you’ve got in the pantry is a can of light coconut milk, it will certainly work and will be delicious. The rice just won’t have quite as rich a flavor. 
• For even more flavor, you can also swap the water for an equal amount of broth. 

• The rice will keep for up to three days in the refrigerator, making it a good choice for meal prep. When you’re ready to eat, add a splash of water and gently reheat in the microwave or on the stovetop.
• Leftover rice can also be frozen in freezer bags for up to three months. I like to freeze individual portions in a silicone muffin pan, then transfer to a freezer bag.

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