Ingredients
Method
- Place the coconut milk, water, and salt in a medium size pot and bring to a boil.
- Add the brown jasmine rice, stir until combined, bring back to a boil, cover, and reduce to a simmer.
- Cook for 30 minutes, turn heat off, and let sit covered for 10 minutes.
- Fluff with a fork and serve immediately.
Notes
- For extra fragrance, add a knotted pandan leaf or a few lime zest strips to the pot with the coconut milk. Remove before serving.
- Do not stir the rice excessively once it's simmering; this can break the grains and make it mushy. Let it cook undisturbed.
- Storage: Leftover coconut rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not stir the rice excessively once it's simmering; this can break the grains and make it mushy. Let it cook undisturbed.
- Storage: Leftover coconut rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.