As I cook curries ALL the time, this coconut rice always makes an appearance on the menu. It’s SO fragrant, well textured and delicious, and I finally found a failproof recipe to share with you! This coconut rice is exactly like the one that you get at restaurants. It’s super fluffy, never too oily or gluey.
Ingredients
The ingredients are quite simple, you will need:
Jasmine rice – Coconut rice is typically made with Thai jasmine rice, but you can easily substitute it with basmati rice or even brown rice. If you go for brown rice, though, you’ll need to adjust the cooking times as it takes longer to cook. Coconut milk – For best results, I recommend using full-fat canned coconut milk. If that’s not available, you could use light coconut milk or coconut milk sold in cartons in the chilled aisle in the supermarket. Water – You can’t cook this rice with just coconut milk. Coconut milk is a bit too thick for the rice to absorb it easily, so you will have to dilute it with water. Salt – As this is savory rice, add a dash of salt!
HOW TO MAKE COCONUT RICE
HOW TO MAKE INSTANT POT COCONUT RICE
If you own an Instant Pot and would like to make coconut rice in it, you can certainly make exceptionally fluffy coconut rice in just 20 minutes!
HOW TO MAKE COCONUT RICE IN A RICE COOKER
Following all the steps mentioned above, which are to rinse the rice, mix all of the ingredients together, etc., add all of your ingredients to your rice cooker and cook as if you were cooking plain rice.
Recipe Tips
Always rinse the rice before cooking. You can substitute the jasmine rice with any long-grain rice; basmati rice is a good option. Short-grain rice won’t work, as it will get too gummy and sticky. Don’t use risotto or paella rice. Use canned, full-fat coconut milk for a better flavor! Canned coconut milk can separate while sitting in the can, so make sure to shake the can well (or mix the coconut milk once opened) before using it. Use room-temperature water, and the coconut milk should be at the same temperature. Coconut milk can curdle if the water is too cold or if the coconut milk is too cold. The rice-to-liquid ratio is 2 cups of rice to just over 2 cups of liquid (around 2.25 cups). Always let the rice rest for 10 minutes covered after cooking. Then, fluff it with a fork, and it’s ready to be served. Once the cooking is finished, you might find some coconut milk sitting at the top. Don’t panic! That usually happens, but it doesn’t mean that your rice has not yet been cooked. Once you fluff the rice with the fork, everything will be gone, and your rice will be perfect. Serve with a squeeze of fresh lime juice.
WHAT TO SERVE THIS RICE WITH?
Kidney bean curry Chickpea and potato curry Eggplant and chickpea curry Honey garlic salmon Honey garlic chicken If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free. © Little Sunny Kitchen
