Coconut Rice recipe
information
This rich dish is usually served with a tangy papaya salad.
ingredients
450 g (1 lb) 2 cups jasmine rice
250 ml (8 fl oz) 1 cup water
475 ml (16 fl oz) 2 cups coconut milk
2.5 ml (1/2 tsp) salt
30 ml (2 tbsp) granulated sugar
fresh shredded coconut, to garnish (optional)
250 ml (8 fl oz) 1 cup water
475 ml (16 fl oz) 2 cups coconut milk
2.5 ml (1/2 tsp) salt
30 ml (2 tbsp) granulated sugar
fresh shredded coconut, to garnish (optional)
method
1. Wash the rice in several changes of cold water until it runs clear. Place the water, coconut milk, salt and sugar in a heavy-bottomed saucepan.
2. Add the rice, cover and bring to the boil. Reduce the heat to low and simmer for about 15 - 20 minutes or until the rice is tender to the bite and cooked through.
3. Turn off the heat and allow the rice to rest in the saucepan for a further 5 - 10 minutes.
4. Fluff up the rice with chopsticks before serving.
2. Add the rice, cover and bring to the boil. Reduce the heat to low and simmer for about 15 - 20 minutes or until the rice is tender to the bite and cooked through.
3. Turn off the heat and allow the rice to rest in the saucepan for a further 5 - 10 minutes.
4. Fluff up the rice with chopsticks before serving.
serving amount
serves 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
