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Here's How To Make Restaurant-Quality Coconut Rice At Home

Up your rice game.

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You probably already have a go-to rice recipe but if you're looking to take your rice game to the next level, why not try coconut rice?

When done right, it should be super fluffy and have the perfect coconut flavor: not so strong so that it overwhelms the rest of the dish, yet strong enough that you definitely notice the difference.

A few days ago, I saw a recipe for coconut rice in Christopher Kimball's Milk Street cookbook and decided to make it.

Little, Brown and Company

The process was pretty easy: You just toast some shredded coconut in a sauce pan, add the rice, cover with coconut milk and water, bring to a simmer, and cook covered on low for 15 minutes. And voilà! You have a perfect rice.

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COCONUT RICE

Servings: 4

Start to finish: 35 minutes (10 minutes active)

Note: Don’t use a small saucepan. If the cooking liquid bubbles over, the sugar will cause it to smoke and burn. A medium or large heavy-bottomed saucepan is best.

INGREDIENTS

2 tablespoons coconut oil

½ cup unsweetened shredded coconut

1½ cups jasmine rice, rinsed

¾ cup water

14-ounce can coconut milk

1 teaspoon kosher salt

PREPARATION

In a medium saucepan over medium heat, combine the oil and shredded coconut.

Cook, stirring, until lightly toasted, 1 to 2 minutes. Add the rice and cook, stirring,

until some of the grains are chalky and a few begin to pop, about 2 minutes.

Stir in the water, all but 2 tablespoons of the coconut milk and the salt. Bring to a simmer, stirring and scraping the bottom of the pan frequently.

Reduce to low, cover and cook until the liquid is absorbed, 15 to 18 minutes.

Remove from the heat and let sit, covered, for 5 minutes. Drizzle in the reserved coconut milk, then fluff and stir with a fork.

Excerpted from MILK STREET Copyright © 2017 by Christopher Kimball.

Used with permission of Little, Brown and Company, New York. All rights reserved.