Coconut Rice
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 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.
Notes
Do not open lid during cooking or resting for best results.