Ingredients
3 cups jasmine rice
3 cups water
1 x 400g can coconut milk or cream
1/4 tsp salt
1/2 cup shredded, shaved or dessicated coconut – toasted in a dry frying pan until golden (optional)
Method
Rinse the rice well in a sieve under cold running water for a few minutes to remove the white starch
Place all the ingredients in a saucepan of cold water and bring to the boil – keep a close eye on it, you don’t want it boiling for more than a minute. As soon as it starts to boil, turn the temperature right down to low. Cover with a lid and simmer very gently for 10 minutes. Remove from the heat, keep the lid on and leave it for another 15 minutes. Fluff with a fork, sprinkle with the toasted coconut and serve.
Hi there Chelsea, if I was cooking this as a side dish for four people, could I half the recipe and would it still work?
This is such a delicious way to jazz up boring old rice, its my go-to for serving with your curries (I’ve perfected your Thai Green Curry now and my family love it – thanks!) xx
I was surprised to find a recipe for coconut rice on here! This is an old school staple in Samoan cooking – my grandmother used to make it all the time, after scraping and squeezing her own coconut cream. We have it as a side dish, or just on its own! Have never tried with jasmine rice though, so will be giving this version a go soon. I’ve bookmarked a number of other recipes to try for dinner in the coming weeks. I’m sure my husband will be thrilled with the change :)
Hi Chelsea, would this work with brown rice?
This is so simple and so nice. I love coconut and the slightly nutty creamy flavour goes really well with slow cooked meat dishes and curries. I had it with a vege curry and it was a prefect flavour marriage. Clever girl Chelsea.