Ingredients
Method
- In a medium-sized cooking pot or in a mixing bowl, rinse the jasmine rice in several changes of cold water until the water runs clear. Drain any excess water in a large fine-mesh sieve and place the rice back into the cooking pot.
- Add coconut milk, water, salt, and sugar.
- Bring the mixture to a boil over high heat. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for 5 minutes.
- Fluff and serve with some chopped cilantro on top (optional).
Notes
- Rinsing the rice cleans removes the starch so that the rice does not stick together and be gummy, it also removes any debris and some of the chemicals used in milling the rice (such as arsenic)
- Allow the coconut rice to cool to room temperature first, then transfer to an airtight container and store in the refrigerator for 4 to 5 days.
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You can reheat the rice on the stove over medium heat, stirring until warmed through. You may need to add a splash of water. You can also reheat it in the microwave for about 1 minute until warmed through.