April 20, 2009

Coconut Rice

Coconut Rice (made in a Rice Cooker):


2 cups

Thai Jasmine white rice (found in the rice aisle at most grocery stores) (note that other types of rice, such as brown rice, do not work for this recipe)

1 + ½ cups

coconut milk

2 cups


½ tsp.


½ tsp.



Place rice in rice cooker. Add the water, coconut milk, salt, and sugar. Stir well.

Cover and set to cook.

Once your rice cooker switches to "warm" mode, allow another 8-10 minutes for rice to finish "steaming". This will ensure your coconut rice is fully cooked and pleasantly sticky.

Gently fluff with a fork or chopsticks before serving.

Stove-top Coconut Rice:


2 cups

Thai Jasmine white rice (found in the rice aisle at most grocery stores)

2 cups

coconut milk

1 ¾ cups


½ tsp.


½ tsp.

coconut oil, canola, or other vegetable oil

1 tsp.

white or brown sugar (optional)

½ tsp.

coconut flavoring (optional)

1-2 Tbsp.

toasted coconut (baking type) for garnish (optional)

Rub oil over the bottom of a deep-sided pot. Note: the pot will need a tight-fitting lid.

Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well.

Add the sugar and flavoring, if using. Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).

Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low (around 2.5 on the dial). Place lid askew on the pot, allowing some of the steam to escape.

Cook this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 5-10 minutes, or until you are ready to eat. The rice will "steam" and have a nice, slightly sticky texture). Tip: Your Coconut Rice can stay warm this way for up to 1 hour.

When ready to serve, remove the lid and "fluff" rice with a fork or chopsticks. Serve right out of the pot, or place in another serving bowl. If desired, top with a sprinkling of toasted coconut.

A note about Rice Cookers vs. the stove top method...if you don't own a rice cooker, it is really a great investment and saves a lot of time making rice - as you can see from the difference in the two recipes.

The rice cookers with a hinged lid vs. removable lid are much better because they have a better seal and the rice can stay in the cooker longer without drying out.

7 Random Sassy Comments:

Liz said...

It sounds yummy. Where do you find jasmine rice?

carma said...

I love Jasmine Rice. And is coconut the hot new thing?? My son came home from school today and told me that the kids bring coconut chunks to eat with their lunches. Bizarre, but I think I'll try it!

BTW, I have a new giveaway on my blog that you might be interested in entering: http://tinyurl.com/dyb7v4
I think it's kinda cool :-)

and I've gotta check out your Dole giveaway!

Veronica Lee said...

Hi Stacy! Is this a Malaysian recipe 'cos it sure sounds like the 'Nasi Lemak' we have here !!
I can tell it's really yummy.

Casey said...

Yay, a food that won't make my ass double in size, thanks! ;)

I used to have a rice cooker but threw it out since I never used it once in five years. Oops.

Jennifer said...

I have this EVERY time I go eat Thai. I love, love, love it with mango! Mmmm!

Megan said...

I seriously need a rice cooker! This sounds so good!

Divorce Attorney said...

mmm...now this sounds easy and delicious-thanks for sharing