📝 About This Recipe
Transport your senses to the tropical shores of Thailand with this exquisitely fragrant and creamy coconut rice. By simmering long-grain jasmine rice in a luxurious blend of full-fat coconut milk and aromatic aromatics, we achieve a side dish that is both subtly sweet and deeply savory. This recipe masters the delicate balance of fluffy texture and rich mouthfeel, making it the ultimate foundation for spicy curries and grilled proteins.
🥗 Ingredients
The Rice Base
- 2 cups Jasmine Rice (high-quality Thai long-grain)
- 1 can (13.5 oz) Full-fat Coconut Milk (shaken well before opening)
- 1 1/4 cups Water (filtered preferred)
- 1 tablespoon Granulated Sugar (to balance the richness)
- 3/4 teaspoon Kosher Salt (adjust to taste)
Aromatics
- 1 piece Pandan Leaf (tied into a knot; optional for authentic aroma)
- 2 slices Fresh Ginger (peeled and smashed)
- 1 stalk Lemongrass (bottom 4 inches, bruised)
For Garnish
- 2 tablespoons Unsweetened Coconut Flakes (lightly toasted)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lime (cut into wedges)
- 1 piece Thai Bird's Eye Chili (thinly sliced for a pop of color and heat)
👨🍳 Instructions
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1
Place the jasmine rice in a fine-mesh strainer and rinse under cold running water for 1-2 minutes, swirling with your fingers until the water runs completely clear to remove excess surface starch.
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2
Drain the rinsed rice thoroughly to ensure the liquid-to-rice ratio remains precise for the perfect texture.
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3
In a medium heavy-bottomed saucepan, combine the coconut milk, water, sugar, and salt. Whisk gently over medium heat until the sugar and salt have fully dissolved.
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4
Add the smashed ginger, bruised lemongrass stalk, and the knotted pandan leaf to the coconut liquid to begin infusing the flavors.
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5
Add the drained rice to the saucepan and stir once to ensure the rice is submerged and evenly distributed.
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6
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
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7
Once boiling, immediately turn the heat down to the lowest possible setting and cover the pot with a tight-fitting lid.
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8
Simmer undisturbed for 18-20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the grains evenly.
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9
After 20 minutes, remove the pan from the heat but keep the lid on. Let the rice stand and steam for an additional 5-10 minutes to finish the absorption process.
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10
Carefully remove the lid and use a pair of tongs to discard the ginger slices, lemongrass, and pandan leaf.
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11
Using a fork, gently fluff the rice to separate the grains and release any remaining steam, which prevents the rice from becoming gummy.
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12
Transfer the rice to a serving bowl and garnish with toasted coconut flakes, fresh cilantro, and sliced chilies.
💡 Chef's Tips
Always rinse your jasmine rice; this is the secret to fluffy, individual grains rather than a sticky mass. Use full-fat canned coconut milk rather than 'light' or refrigerated carton versions for the most authentic, creamy flavor. If you notice the rice is sticking to the bottom, your heat is likely too high; use a heat diffuser if your stove runs hot. For a vibrant yellow version, add 1/2 teaspoon of ground turmeric to the liquid before boiling. To toast the coconut flakes, place them in a dry skillet over medium-low heat for 2-3 minutes until golden and fragrant.
🍽️ Serving Suggestions
Serve alongside a spicy Thai Green or Red Curry to balance the heat with creamy sweetness. Pairs beautifully with grilled lemongrass chicken or garlic butter shrimp. Use as a base for a tropical poke bowl with fresh mango and seared tuna. Serve with a side of Thai cucumber salad (Ajad) for a refreshing, acidic contrast. Enjoy leftovers cold as a base for a unique coconut fried rice with pineapple and cashews.