Coconut Rice
Jasmine rice simmers with coconut milk, garlic and salt for a creamy, aromatic side that pairs easily with curries, grilled meats or vegetables.
Prep 10 min · Cook 35 min · Total 1 hr · Makes 6 servings
Ingredients
- 1 1/2 cups dry jasmine rice
- 1 can coconut milk
- 1 large clove garlic
- 3/4 tsp salt
- 1 cup water
Directions
- Put the dry rice in a medium pot, then pour in enough cool water to sit about 2 inches above the rice. Move the rice around with your hand until the water turns cloudy, then gently tip out as much of that water as you can. Do the same rinse 2 more times. On the final drain, get out as much water as possible, using the pot lid to keep the rice from escaping if you need to.
- Mince the garlic clove and add it to the rice in the pot. Add the salt, coconut milk, and 1 cup of fresh water, then stir everything together.
- Cover the pot and set it over high heat until it comes to a vigorous boil. The moment it reaches that full boil, reduce the heat to the lowest setting and let it cook for 30 minutes. Turn off the heat and leave the covered pot alone for another 15 minutes.
- Take off the lid, loosen the rice with a fork, and serve.