Coconut Rice

Prep: 10

Cook: 30

Total Time: 33

Yield: 14 servings

Course: Side

Cuisine: Thai

Calories: 138kcal

Coconut rice is an Asian-style side dish. Just simmer jasmine rice in coconut milk until light and fluffy then top with toasted coconut flakes.

Wash Rice - In a fine-mesh strainer, rinse jasmine rice with cool water until it runs clear, drain well.
Boil Rice - In a medium saucepan, add washed rice, water, coconut milk, and salt. Bring to a boil, stirring a few times to combine.
Simmer Rice - Cover and simmer, reducing heat to low. Cook rice until all of the water is absorbed and grains are tender, about 15 to 17 minutes.
Steam Rice - Turn off the heat and let the rice stand for 10 minutes.
Toast Coconut - In a medium-sized nonstick pan, toast shredded coconut flakes over medium-low heat until lightly golden-brown on both sides. Shake pan constantly to prevent coconut shreds from burning. Remove from heat and transfer to a small bowl.
To Serve - Gently fluff the rice with a fork. Serve topped with toasted coconut flakes and cilantro.

Serving Size: ½ cup
Recipe Yield: 7 cups of coconut rice
Coconut Milk Options: Using Light coconut milk can be substituted for a reduced-fat option.
For Sweeter Rice: Add 1 teaspoon of sugar, honey, or maple syrup.
Storing: Cool and store in an airtight container in the refrigerator for up to 5 days. Freeze in a resealable plastic bag for up to 1 month, and defrost before using.
Reheating: Place in a bowl and sprinkle some water on top. Cover and microwave on high in 15 to 30-second intervals until hot.

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