Rice with Coconut Milk

Jasmine rice cooked in coconut milk and coconut cream instead of water creates a fragrant, slightly sweet side dish that’s the foundation of Thai cooking. A touch of sugar and salt balances the rich coconut, and the finished rice comes out fluffy with a subtle sheen from the coconut fat.

Starting by boiling the coconut cream first, then adding the rice and coconut milk, coats each grain in concentrated coconut fat before the thinner milk goes in. This layered approach gives you a more intense coconut flavor than simply dumping everything in together.

Rinsing the jasmine rice in several changes of water removes surface starch and prevents the finished rice from being gummy. Keep rinsing until the water runs mostly clear.

Kitchen Tips

• Use good-quality coconut cream and coconut milk, not the “lite” versions. The fat is what gives this rice its silky texture.
• Stir occasionally during the first few minutes to prevent the rice from sticking to the bottom where the thick coconut cream can scorch.
• Keep the lid on during the low simmer. Opening it releases steam and results in undercooked, crunchy grains.
• Fluff with a fork when done. A spoon compresses the grains.

Variations

• Add a pandan leaf to the pot while simmering for an even more authentic Thai aroma.
• Serve alongside Thai curry or grilled satay with peanut sauce.
• Top with sliced ripe mango and an extra drizzle of coconut cream for a sweet sticky rice-style dessert.