Coconut Rice (Quick & Easy!)
Coconut rice is fragrant, delicious and easy-to-make. It's a great accompaniment to Malaysian, Thai, Lao, and other Southeast Asian dishes.
Servings: 6
Calories: 379kcal
Ingredients
- 2 cups jasmine rice
- 13.5 oz. coconut milk
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ cup toasted coconut flakes (toasted in a dry pan until lightly golden; optional)
Instructions
- Soak the rice in water for 25 minutes. Drain. Add the drained rice to a medium pot. In a 2-4 cup capacity wet measuring cup, pour in the can of coconut milk, and then add water until you hit 2 cups of liquid total. Add to the pot, along with the sugar and salt.
- Put the pan on the stove and bring to a boil. Once boiling, immediately stir, cover, and reduce the heat to low. Cook until all the liquid has been absorbed, about 25 minutes. Remove from heat, fluff the rice with a fork, and keep covered until ready to serve. Garnish with toasted coconut flakes, if using.
Video
Nutrition
Calories: 379kcal | Carbohydrates: 53g | Protein: 6g | Fat: 16g | Saturated Fat: 14g | Sodium: 400mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.7mg | Calcium: 29mg | Iron: 2.7mg