Gluten Free Coconut Rice
For a flavour twist to your Asian inspired dishes or just on its own, coconut rich is creamy, light, and exceedingly delicious. It's so easy, it practically cooks on its own!
Ingredients
- 2 cups jasmine rice
- 1 can coconut milk approx. 400ml
- 1 1/2 cups water
- 1 tsp salt
- 1 tsp cane sugar (or regular granulated white sugar)
- 1 pinch lemongrass, cilantro, thyme or other spice optional, to taste
Instructions
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In a pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar. You can also cook this in a rice cooker though I find the texture gets a bit more baked in if you use the rice cooker with coconut milk. If using that, follow regular cooking for the rice cooker.
On high heat, allow the rice and liquids to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes. Keep stirring in the pot to ensure the rice doesn't just get burnt and stuck to the bottom.
Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with spices.
Recipe Notes
While long grain rice usually is cooked with a 2:1 liquid to rice grains ratio, jasmine rice needs less liquid and easily absorbs liquid to fluff up. The coconut milk is more dense than water so instead of possibly using 3.5 cups of liquid to rice, you just use 2 cups water, 1 cup coconut milk.