Coconut Rice

The Simplest Side That Elevates Everything

Coconut rice is one of those deceptively simple recipes that makes people say "what did you do to this rice?" It's fragrant, subtly sweet, and pairs beautifully with curries, grilled meats, stir fries, and just about anything with a sauce. I make it at least once a week and it transforms even the most basic meal.

The Method

Rinse jasmine rice in cold water until the water runs mostly clear -- about three or four rinses. This removes excess starch and prevents gummy rice. Combine the rinsed rice with full-fat coconut milk and water in a saucepan. The ratio I've landed on after years of testing is one part rice to half-part coconut milk and half-part water.

Cooking

Add a pinch of salt and a small pinch of sugar to the pot. Bring to a boil, then immediately reduce to the lowest heat, cover with a tight-fitting lid, and cook for 15 minutes. Do not lift the lid. Do not stir. I know it's tempting, but resist. After 15 minutes, remove from heat and let it steam with the lid on for another 10 minutes.

Fluffing and Serving

Remove the lid and fluff gently with a fork, being careful not to mash the grains. The rice should be fluffy, slightly glossy, and fragrant with coconut. For an extra touch, I scatter toasted coconut flakes on top and sometimes add a pinch of lime zest.

Tina's Tips

• Use full-fat coconut milk -- light coconut milk doesn't have enough richness to flavour the rice properly
• Don't lift the lid during cooking -- the steam is what cooks the rice evenly; every peek lets it escape
• Rinse the rice thoroughly to remove excess starch; this is the difference between fluffy and gluey
• Toast coconut flakes in a dry pan and scatter on top for extra texture and flavour