Coconut Rice
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups Jasmine rice
- 13.6 ounce can coconut milk (whole fat)
- ยฝ cup water
- 1 teaspoon salt
Method
- Start by rinsing the rice under cold water until the water is quite clear (the water will never be 100% clear).
- In a heavy-bottomed pot or saucepan, add the rice along with the coconut milk, water, and salt.
- Mix the ingredients until well combined, cover with a lid and bring to a boil. Once it starts boiling, stir once, lower the heat and cover. Set the timer for 10 minutes.
- After 10 minutes, turn off the heat, let the rice rest for 10 more minutes. Then fluff with a fork, and serve. I like to serve this coconut rice with lime wedges, as a squeeze of lime juice on the rice makes it taste even more amazing!
- Start by rinsing the rice under cold water to get rid of the starch and avoid a gummy texture.
- Add the rinsed rice to the Pot, followed by the coconut milk, water, and salt. Mix the ingredients until combined.
- Cook on "manual" on high pressure for 10 minutes. Then allow a natural release (It should take around 10 minutes).
- Once the rice is cooked, make sure to switch off "keep warm" setting to prevent sticking/scorching to the bottom of the pot. Let the rice sit for 10 minutes, then fluff with a fork and serve.