Thai Coconut Rice
An easy make-ahead rice dish that won't let you down. Cooked in coconut milk, it has a very subtle coconut flavor that goes well with Asian or Thai dishes.
- 2 cups Thai jasmine-scented white rice
- 2 cups good-quality canned coconut milk* see note below
- 1 3/4 cups water
- 2 heaped tbsp shredded unsweetened coconut
- 1/2 tsp salt
- 1/2 tsp coconut oil or vegetable oil,
- Optional: 1-2 tbsp toasted coconut for garnish
Lightly oil the bottom of a deep-sided pot that has a tight-fitting lid.
Use a sieve to rinse the measured rice with water to remove the excess starch.
Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to simmer. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice.
Turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.
When ready to serve, remove the lid and fluff rice with a fork. Season with salt if needed. Top with a sprinkling of toasted coconut.
To toast coconut: Place 1 Tablespoon shredded coconut in a frying pan over medium-high heat and stir until light golden brown.