This Coconut Rice recipe is made with only five ingredients -- rice, coconut milk, water, sugar, and salt. It is the perfect savory side dish with a touch of coconut flavor.
Start by rinsing the rice (instructions in notes). Add the rinsed rice to a rice cooker or pot. Stir in canned coconut milk, water, sugar, and salt.
If cooking in a pot, bring the mixture to a boil. Once it boils, reduce heat to low and cover. Cook covered for 20 minutes or according to package instructions.
If using a rice cooker, cook according to package instructions or until most of the coconut milk and water is absorbed.
Top with fresh cilantro, toasted coconut, or sesame seeds.
Notes
Rice -- I suggest using jasmine rice to make this coconut rice recipe. My favorite is the Golden Star Jasmine Rice. I suggest rinsing the rice several times to remove excess starch. This is essential in this coconut rice recipe because of the addition and fat content of canned coconut milk.
Canned Coconut Milk -- use only canned coconut milk (NOT coconut milk found in a carton in the refrigerated section). It is imperative to use canned coconut milk because it makes the fluffiest and most flavorful rice.
Water -- it is important to use a combination of water and canned coconut milk. The rice needs water to help absorb the coconut milk.
Sugar -- a pinch of sugar adds a touch of sweetness to the coconut rice. You can reduce or increase the sugar amount according to preference.
Salt -- add the salt with the water and coconut milk so it infuses into the rice as it cooks.
How to rinse rice:
Rinsing the rice helps to remove some of the starch, which helps to create fluffier rice. Pour the rice into a bowl and fill it with water, then swish the rice around. Drain the water, and then fill the bowl with water again and repeat 3-4 times until the water is less murky. Now it is ready to cook!