This fragrant savory coconut rice recipe is made with Thai jasmine rice, virgin coconut oil, and full fat coconut milk. A few simple cooking techniques ensure fluffy, perfectly cooked rice every time. Pair with Asian main courses, stir fries, or curries!
2cups (360 grams) Thai jasmine ricerinsed and drained very well
1½tablespoons (22 mL)virgin expeller-pressed coconut oil*in liquid form
2teaspoons (5.6 grams)Diamond Crystal kosher salt (or 1 teaspoon if using other brands)
1⅓cups (320 mL)cold water
1⅓cup (320 mL)canned full-fat coconut milk (*be sure to mix well before measuring; I recommend Aroy-D, Thai Kitchen, or 365 Brand)
Combine the rice, coconut oil, and salt in a medium saucepan (I use a 3-quart sized pot). Gently stir until all of the coconut oil has integrated fully and lightly coats the rice kernels (without breaking them).
Add the cold water and coconut milk, and stir to combine. Cover with a tight fitting lid. Place over high heat and bring to a vigorous boil. Do not leave the pot unattended at this time, as this will happen quickly and you need to watch out for signs of boiling (some steam escaping or the lid very barely rattling). Remove the lid and thoroughly stir the rice mixture with a spoon. Cover once again, reduce to low heat, and set a timer for 10 minutes.
After 10 minutes, set the saucepan (still covered with the lid) off the heat. Set a timer for 15 minutes. Fluff the rice with a fork, season to taste as necessary, and serve. Leftover cooked rice can be stored in a covered container in the refrigerator for 4 to 6 days.
Tips for Success:
It is important for the rice to be drained very well after rinsing, and if possible, almost dry before it is mixed with the coconut oil. To do this, you can set the rice in a fine-meshed sieve and set over a pot/bowl (if using a pot, you turn on a burner for a few minutes to allow the residual heat to dry the rice over the pot.
If your canned coconut milk has separated, be sure to mix it thoroughly together before measuring.
I prefer my coconut rice without added sugar, but many traditional recipes call for a teaspoon or so of granulated sugar. Feel free to add if desired, or add if serving this rice as a dessert.