Description
A flavorful dish that combines fragrant jasmine rice with rich coconut milk for a creamy, tropical experience.
Ingredients
Scale
- 1 cup uncooked jasmine rice
- 3/4 cup water
- 1/2 cup coconut milk
- 1.5 Tbsp sugar
- Scant 1 tsp fine sea salt
- Optional: 8 inches of pandan leaf
- Optional: Toasted dried coconut for garnish
Instructions
- Prepare the Liquid: Combine the water, coconut milk, sugar, salt, and pandan leaf (if using) in the pot of your rice cooker. Stir to mix everything well and allow it to sit for a few minutes so the salt and sugar can dissolve.
- Rinse the Rice: Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well.
- Combine and Cook: Pour the rinsed rice into the rice cooker with the liquid. Give it another quick stir to break up any lumps.
- Cook: Turn on the rice cooker and let it work its magic! Once it clicks off, allow the rice to rest for 10 minutes for the perfect fluffiness.
- Fluff: Use a spatula to fluff the rice gently, separating any clumps.
- For Stovetop Method: Start the same way by rinsing and draining the rice. Mix water, coconut milk, sugar, salt, and pandan leaf (if using) in a pot over low heat until warmed and the sugar and salt dissolve.
- Add the Rice: Stir in the rice and bring it to a gentle boil.
- Simmer: Cover and simmer on low heat for about 20 minutes, or until the liquid is absorbed.
- Rest and Fluff: Let it sit covered for 10 minutes before fluffing it up.
Notes
Avoid overcooking to prevent mushy rice. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg