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Coconut Jasmine Rice

Deliciously fragrant Coconut rice that pairs perfectly with curries
Course: Rice, Side Dish
Cuisine: Asian, Thai
Keyword: Coconut, Rice, Side Dish
Servings: 6 people

Ingredients

  • 400 ml coconut milk
  • 2 cups Jasmine Rice please note, metric cups not rice cup
  • 1/2 cup water
  • 4 kaffir lime leaves optional
  • 1 tsp salt
  • 20 g palm sugar substitute with white sugar

Instructions

  • In a medium pot, wash the rice three or four times, until the water runs clear. Then add enough water to cover it and soak for 15-20mins.
  • Drain the rice and add in the coconut milk, 1/2 cup of water, salt and sugar. Scrunch up the kaffir lime leaves to release the fragrance and add it to the rice.
  • Set the pot over medium heat and bring the rice to a boil. Once all the liquid starts to simmer and ripple, stir the rice gently once and put on the lid. Reduce the heat to low and cook undisturbed for 13 minutes.
  • After 13 minutes, remove it from the heat but DON'T OPEN THE LID! Let the rice rest for 10 mins and it will continue to cook and absorb the residual moisture. After 10 mins, remove the lid and gently fluff the rice. Remove and discard the kaffir lime leaves.

Notes

  1. This recipe will serve 6-8 people if served with curry.
  2. You can increase the amount of sugar if you would like it to taste sweeter like in the restaurants. But I think 20g of palm sugar is just enough to give it a sweet hint and bring out the coconut milk's natural sweetnessÂ