Ingredients
Method
Rinse Rice Thoroughly
- Rinse 300g jasmine rice under cold water until completely clear (about 2 minutes), then drain well. Coconut rice can turn heavy and sticky if you keep the surface starch, so don’t shortcut the rinse.
Combine Liquids and Seasonings
- In a medium saucepan (2L), whisk together 400ml coconut milk, 200ml water, 6g salt, and 15g sugar until sugar dissolves. If using 1g lime zest, add it now for aroma.
Cook Rice
- Add the rinsed rice and stir once to level it. Bring to a boil over high heat, then immediately reduce to low, cover tightly, and simmer 15 minutes without lifting the lid. Keep heat truly low—coconut milk can scorch if the pot boils hard under the lid.
Rest Rice
- Remove from heat and rest covered 5 minutes so steam finishes cooking and the rice firms up. This gives you fluffy grains rather than loose, wet rice.
Fluff and Garnish
- Fluff gently with a fork and transfer to a bowl. Top with 15g toasted coconut and 15g chopped cilantro. Serve warm; if holding, keep covered so the surface doesn’t dry out.
Notes
Use full-fat coconut milk for the best result. Thin coconut milk makes the flavor flat and the texture less creamy. If your coconut milk is very thick, whisk thoroughly before heating so it doesn’t separate.
Low heat is essential after boiling. Coconut milk plus sugar increases scorching risk, especially in thin-bottom pots. If you frequently scorch rice, use a heavier pot or a heat diffuser.
The garnish isn’t just decoration. Toasted coconut adds a roasted, nutty crunch, and cilantro cuts the richness so the rice stays balanced. Add both at the end so aromas stay fresh.
Storage: refrigerate up to 4 days. Reheat covered with a splash of water to loosen and re-steam; coconut rice tightens as it cools.