Coconut Rice Recipe
This recipe combines the fragrant aroma of jasmine rice with creamy coconut milk and a touch of sweetness from toasted coconut flakes. With a simple technique for perfectly cooked rice, this dish is a delightful blend of flavors and textures that will transport you to the tropics with each bite.
— Constant Cookbook
Ingredients
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon sea or kosher salt (or 1/2 teaspoon table salt)
- 2 cups jasmine rice, washed and drained well
- 1 1/2 cups good, thick coconut milk (shake can to mix well before opening)
- 1 1/2 cups water
- 1/4 cup sweetened coconut flakes
Instructions
- Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly.
- Add coconut milk and water. Stir. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes.
- Remove pot from heat but do not open lid. Really, no peeking! Let sit for 10 minutes. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat.
- Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.
Cook Time
0M
Prep Time
PT0M
Yield
4-6 as side dish
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