Asian Coconut Rice
This coconut rice is perfect! I tried many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. It's delicious topped with toasted coconut and chopped cilantro.
Ingredients
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1 ½ cups uncooked jasmine rice
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1 (14 ounce) can light or full-fat coconut milk, well shaken and stirred
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1 ¼ cups water
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2 teaspoons sugar
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1 ½ teaspoons kosher salt
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1 teaspoon coconut oil
Description
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Gather the ingredients.
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Place rice in a fine mesh strainer, and rinse with cold water, stirring rice using your fingers to remove excess starch, until water from rice runs clear, about 1 minute.
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Place rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar dissolves, about 1 minute.
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Bring mixture in saucepan to a boil over medium heat. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Turn off heat; steam, covered, until rice is tender and liquid is absorbed, about 10 minutes. Uncover and gently stir in coconut oil.
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Enjoy!
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