Coconut Rice
Ingredients
- 2 cups jasmine rice – rinsed until water runs almost clear, drained well
- 13 1/2 ounces coconut milk
- 1 1/4 cups water
- 1 tsp kosher salt
- 2 leaves pandan leaves – knotted
- 3 slices fresh ginger – thinly sliced
Instructions
1. Rinse the jasmine rice in cool water, changing the water several times until it runs almost clear; drain well and set aside.
2. Knot the pandan leaves and thinly slice the ginger.
3. In a medium saucepan (about 3-quart), combine the coconut milk, water, and kosher salt. Stir to combine, then add the drained rice, pandan leaves, and ginger and spread the rice in an even layer.
4. Bring to a gentle simmer over medium heat. When small bubbles break the surface and the liquid level drops slightly, stir once to loosen any grains from the bottom, reduce heat to low, and cover tightly. Cook until the liquid is absorbed and the rice is tender, 12–15 minutes.
5. Remove from heat and let stand, covered, 10 minutes to finish steaming.
6. Uncover, remove the pandan leaves and ginger, and fluff the rice with a fork. Serve hot.
7. Rice cooker method: After step 2, add the coconut milk, water, salt, rice, pandan leaves, and ginger to the cooker bowl. Stir, then cook on the White Rice/Standard setting. When it switches to Warm, let rest 10 minutes, then remove aromatics and fluff.
Coconut Rice is fragrant, gently rich rice cooked with coconut milk and a pinch of salt, yielding tender, fluffy grains with a subtle, creamy sweetness. Aromatics like pandan leaves and ginger perfume the pot, giving the rice a floral, nutty, and slightly spicy lift without overpowering it. It’s a versatile side that pairs beautifully with spicy, tangy, or fried dishes, and it stands on its own with just a squeeze of lime or a spoonful of sambal.
Across the Malay world—especially Malaysia, Singapore, and Indonesia—coconut rice forms the foundation of beloved meals such as nasi lemak and nasi uduk. Similar preparations appear throughout the tropics, from South Indian thengai sadam (a tempered coconut rice) to Colombian and Panamanian arroz con coco and West African coconut rice. While techniques vary—some toast coconut, others brown coconut milk, or finish with spices—the core idea remains: elevating rice with the richness and aroma of coconut.