Coconut Rice
Fragrant, nutty, and slightly sweet. This coconut rice is versatile and will elevate your weeknight grain bowls, grilled fish, and anything Asian inspired.
Servings: 8 servings
Ingredients
- 2 cups Jasmine rice rinsed well
- 1 can full fat coconut milk
- 1 cup water plus 3/4 cup *see note
- 1 1/2 teaspoon Kosher salt Diamond Krystal
- 2 tablespoons sugar
- 1/4 teaspoon ground cardamom
- 1 tbsp toasted sesame seeds optional garnish
Instructions
- Rinse the rice thoroughly under cold running water until the water runs completely clear, drain; set aside.
- Add rice, coconut milk, water, salt, sugar, and cardamom to medium heavy bottom pot. Stir well and scrape bottom of pan. Bring to to a boil over high heat. Once it begins to boil, give it a good stir, cover, and turn down heat to low. Cook for 15 minutes. Turn off heat and let rice rest for 10 minutes. Stir gently with a spatula. Top with toasted sesame seeds, cilantro sprigs, or toasted coconut.
Notes
*NOTE: total liquid should equal 2 1/2 cups
This rice goes fantastic with Slow-Roasted Korean Pork and Salmon