Coconut Rice Recipe
This method turns plain rice into something special. The key is toasting the aromatics and rice in butter before adding the liquid; this builds a savory, nutty foundation that makes all the difference. Using a set liquid ratio ensures the texture is creamy and fluffy, never mushy.
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 2 cups long-grain Jasmine rice, rinsed well
- 1 13.5-ounce can full-fat unsweetened coconut milk
- 1 1/2 cups chicken broth
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons Diamond Crystal kosher salt
- Toasted coconut flakes, for garnish
- Chopped fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Toast the Aromatics and Rice
In a medium saucepan with a tight-fitting lid, melt the butter over medium heat.
Add the chopped shallot and cook for ~2-3 minutes until softened and fragrant. Add the minced garlic and cook for one minute more.
Stir in the rinsed rice and cook, stirring frequently, for about 2 minutes. The rice should be coated in the butter and will start to smell toasty.
Simmer the Rice
Pour the can of coconut milk and the chicken broth into the pot. Add the sugar and salt, and stir everything to combine.
Bring the liquid to a strong simmer, then immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid.
Cook for 18 minutes. Do not lift the lid during this time.
Rest and Serve
After 18 minutes, remove the pot from the heat. Let it stand, still covered, for at least 5-10 minutes. This step is critical for the rice to finish steaming and become fluffy.
Uncover the rice and fluff it gently with a fork.
Serve hot, topped with toasted coconut flakes and fresh cilantro, with lime wedges on the side for squeezing over.
Coconut Rice
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot finely chopped
- 1 clove garlic minced
- 2 cups long-grain Jasmine rice rinsed well
- 1 13.5-ounce can full-fat unsweetened coconut milk
- 1 1/2 cups chicken broth
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons Diamond Crystal kosher salt
- Toasted coconut flakes for garnish
- Chopped fresh cilantro optional, for garnish
- Lime wedges for serving
Method
- Melt butter in medium saucepan over medium heat.
- Cook shallot 2-3 minutes until soft, add garlic and cook 1 minute.
- Add rinsed rice, cook 2 minutes until toasted and butter-coated.
- Add coconut milk, broth, sugar, and salt. Stir to combine.
- Bring to simmer, reduce heat to lowest setting, cover tightly.
- Cook 18 minutes without lifting lid.
- Remove from heat, let stand covered 10 minutes.
- Fluff with fork, top with coconut flakes and cilantro. Serve with lime wedges.
