Quick Coconut Milk Rice
A fragrant, creamy, and fluffy jasmine rice infused with rich coconut milk and a hint of ginger.
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Ingredients
- 2 cups Jasmine rice
- 13 1/2 oz can Full-fat coconut milk
- 1 1/4 cups Water
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 2 coins Fresh ginger, sliced(optional)
- 1 piece Pandan leaf, knotted(optional)
- 1 teaspoon Toasted sesame seeds(optional)
- 2 tablespoons Fresh cilantro(optional)
- 1 teaspoon Coconut oil
Instructions
- 1
Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch.
- 2
In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, salt, and ginger slices.
- 3
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves and rice doesn't stick.
- 4
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 to 18 minutes.
- 5
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the steam to finish the cooking process.
- 6
Remove the ginger slices and pandan leaf if used.
- 7
Fluff the rice gently with a fork to incorporate any coconut cream that may have settled on top.
- 8
Garnish with toasted sesame seeds and fresh cilantro before serving warm.
Nutrition per Serving
385
Calories
5g
Protein
45g
Carbs
21g
Fat
1g
Fiber
2g
Sugar
310mg
Sodium
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