Sobre esta receta

Fragante, esponjoso y sutilmente dulce, este arroz con coco es un alimento básico querido en las cocinas del sudeste asiático, caribeñas y del sur de Asia. El arroz jazmín de grano largo se cuece a fuego lento en una mezcla de leche de coco rica y agua, lo que produce granos perfectamente tiernos infusionados con un sabor suave a coco. Combina maravillosamente con curries, carnes a la parrilla, salteados o platos tropicales — y es lo suficientemente simple como para convertirse en tu arroz favorito cada noche de la semana.

Instrucciones

1. 1

   Place the rinsed jasmine rice in a sieve and rinse under ^[cold running water], stirring gently, until the water runs mostly clear — about 30 to 60 seconds. Shake off excess water. This removes surface starch and helps the rice cook up fluffy rather than gummy.

2. 2

   In a saucepan, combine the rinsed jasmine rice, coconut milk, water, kosher salt, and granulated sugar. Stir briefly to combine. Make sure the coconut milk is well-shaken or stirred before adding so the cream and liquid are fully incorporated.

3. 3

   Bring the mixture to a boil ^[over medium-high heat], stirring once or twice to prevent sticking. Once you see a full rolling boil, immediately reduce the heat to ^[the lowest setting] and cover the saucepan with a tight-fitting lid.

4. 4

   Cook ^[on low heat], undisturbed, for 18 minutes. Do not lift the lid — the trapped steam is what cooks the rice evenly. After 18 minutes, remove the pot from heat entirely, keeping the lid on, and let it steam off-heat for 5 minutes.

5. 5

   Remove the lid and fluff the rice gently with a fork, lifting from the bottom to separate the grains. Taste and adjust kosher salt if needed. The rice should be tender, fluffy, and subtly fragrant with coconut.

6. 6

   Spoon into a serving bowl or alongside your main dish. Garnish with toasted shredded coconut, fresh cilantro, and lime wedges if desired. Serve immediately.