This is my go to rice recipe — sweet and salty delicious recipe. Perfect served alongside a savory BBQ or any meal for that matter. Always a hit at our house. I like Chrissy Teigen’s recipe of all the coconut rice recipes. And don’t skimp on the toasted coconut. This is not diet food — but it’s delicious and worth the few extra calories. Absolutely yummy!
Don’t forget to rinse the rice and let it dry — it takes another 1/2 hour or so and is absolutely worth it. I just rinse it through a mesh colander– run cold water over rice and move rice around a little with your hands and let it dry . Rinsing or washing rice removes that excess starch, resulting in grains that are more separate when cooked.
Enjoy and thanks again to Chrissy Teigen for this wonderful recipe.
1/2 cup unsweetened shredded coconut
1 1/2 cups Jasmine Rice ( rinsed and drained)
1 14 oz. can coconut milk– full fat not light
1 3/4 cups water
1/4 cup sugar
1 1/2 teaspoons kosher salt
In a dry pan, toast coconut over medium-low heat, stirring until lightly brown and fragrant. About 4-5 minutes. Watch carefully . Transfer to a plate to cool.
In a medium saucepan, combine all other ingredients including rice, coconut milk, water, sugar and salt.
Bring to a boil over high heat, stirring occasionally. Once it boils reduce heat to a barely simmer until rice is fully cooked and liquid absorbed keep covered. About 20 minutes. I time it for 20 and check on it at 15 minutes. Remove from heat when all liquid is absorbed and fluff with a fork. Then re-cover the saucepan and let it stand for at least 5 minutes before serving. Last night I made an hour ahead and let it sit and it was perfect.
Transfer to a sering bowl and top with toasted coconut.