Coconut Rice

Instructions

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.