Ingredients
Units
Scale
- 2 cups jasmine white rice
- 2 1/2 cups good-quality coconut milk
- 1 1/2 cups coconut water
- 1 teaspoon salt
- 1 stalk lemongrass, cut into two-inch pieces
- 1/2 cup unsweetened coconut flakes
- Top with toasted coconut flakes for garnish if desired.
Instructions
- Rinse the jasmine rice in a bowl until the water runs clear. This also helps release the starches.
- Place rice, coconut milk, coconut water, salt, and pieces of lemongrass in a rice cooker. Cover tightly with lid and let cook until the liquid has been absorbed by the rice and the cooker turns to warm setting.
- Add in the coconut flakes and stir. Cover and let sit on warm setting for 10-15 minutes. When ready to serve, discard lemongrass sticks and fluff rice with a fork. Garnish with toasted coconut flakes.
- To toast coconut: Place 3 tablespoons shredded, unsweetened coconut flakes in a frying pan over medium-high heat and "dry fry" until light golden brown.
Notes
- This recipe works best with jasmine white rice, a long-grain, slightly sticky rice that's typically grown in Thailand. Brown rice and other rice varieties will not work as well in this recipe.
- Rinsing the rice until the water turns clear is an important step in the process for perfect rice. It will remove the starches to keep the rice less mushy.
- I highly recommend this recipe with a rice cooker for the best results. You can do this on the stove-top as well.
- Plain water can be substituted for coconut water.
- Always fluff the rice after it's cooked through. You can use a large fork or the flat spoon that comes with the rice cooker.
- I like to freeze my rice in an airtight baggie, laid flat in the freezer. Then you can simply microwave it in a micro-safe bowl when ready to serve.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Sides
- Method: Rice Cooker
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 373
- Sugar: 5.4 g
- Sodium: 468.1 mg
- Fat: 29.1 g
- Carbohydrates: 27.7 g
- Protein: 4.7 g
- Cholesterol: 0 mg
