Coconut rice will quickly become your new favorite way to enhance the flavor of your everyday white rice. With just 4 ingredients and 5 minutes of prep time, you're on your way to a new level of cooking your whole family will appreciate!
Prep Time: 5minutes
Cook Time: 20minutes
Total Time: 25minutes
1teaspoonKosher salt, plus more to taste
1(13.5-ounce) cancoconut milk
1-2teaspoonsgranulated sugar, optional
2cupsJasmine rice, rinsed
Ground black pepper, to taste (optional)
Optional: Toasted coconut, Chopped parsley or cilantro
In a medium saucepan over medium-high heat, stir together the water, coconut milk, salt, and sugar, if using for added sweetness. Add the rice and then stir once. Bring to a boil.
Cover with a lid and reduce the heat to low. Simmer, without lifting the lid, for 17 to 20 minutes.
Remove the lid and allow the water to evaporate a few minutes. Just before serving, gently fluff the rice with a fork. Salt and pepper, to taste. Top with coconut and herbs, if desired.
Variations: You can use light coconut or full fat coconut milk. If you'd like extra coconut flavor, I recommend adding toasted coconut on top. Instant pot coconut rice: To cook in the instant pot, only use 3/4 cup water. Then cook on high pressure for 3 minutes and natural release for 5-10 minutes (the longer the fluffier it will be).Brown rice: If you prefer to use brown rice, only use 1 1/2 cups. You'll also want to add an additional 8 minutes to the cooking time. I like to stir and then keep the lid on an additional 5-10 minutes as well to make it soft.Storage:Store leftovers in a covered container up to 5 days in the refrigerator.