Restaurant Style Coconut Rice (Coconut Milk)

Ingredients

COCONUT RICE

• 2 cups (360g) jasmin or long grain white rice (Note 1)
• 400 ml / 14 oz coconut milk , full fat or light (Note 2)
• 1/2 cup (125ml) water
• 1 tbsp white sugar (Note 3)
• 1/2 tsp salt

ASIAN RESTAURANT STYLE - USE ONE

• 3 pandan leaves , knotted
• 3 kaffir lime leaves , crushed in hand

OPTIONAL GARNISH

• 1 tbsp desiccated coconut , toasted, to garnish
• 1 cup jasmine rice (or long grain) (see notes)
• 1 1/2 cups water
• 1 packet coconut milk powder (1.75 oz / 50 g) (see notes)
• 2 kaffir lime leaves , crumpled in your hand OR 3 pandam leaves, knotted
• 1/2 tsp salt
• 3/4 tsp sugar
• 1 tbsp desiccated coconut , toasted, to garnish (optional)

Directions

1. Rinse rice in water until the water runs pretty clear.
2. Drain rice then soak in water for 15 minutes. Then drain.
3. Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
4. Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.

Leave for 14 minutes.

1. Remove from heat, and rest, undisturbed, for 10 minutes.
2. Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.
3. Combine all ingredients in a saucepan over high heat. Place lid on.
4. When it comes to the boil (watch it, you don’t want it to boil over), turn down the heat to low / medium low so it is simmering gently.
5. Leave it to simmer for 12 to 15 minutes until all the liquid has been absorbed.

Remove from heat and rest for 5 to 10 minutes.

1. Fluff with fork. Garnish with toasted coconut, if using, then serve.

Nutrition

Serving: 148g Calories: 192cal (10%)