Coconut Rice

This is a simple addition to a Thai dinner. The coconut milk adds a nice, sweet, silky flavor to simple jasmine rice. You don't have to cook with the shallot and lemongrass, but they add a bit more depth to it.

Serves: 3-4

Prep: 5 mins

Cook: 15 mins

US

Metric

Ingredients

• 1 cup190g long-grain white rice, such as jasmine
• ¾ cup180ml coconut milk
• 1 tablespoon10g sugar
• ½ teaspoon3g kosher salt, plus more to taste
• ¾ cup180ml water
• 11 small shallot, finely chopped (optional)
• 11 lemongrass stalk, finely chopped, white part only (optional)

Preparation

1. Rinse the rice a few times, until the water that drains away runs almost completely clear.

2. Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar, and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low. (Alternately, I use a simple rice cooker and let it do all the work and figure out the timing.)

3. Cook for 15 minutes until the rice is tender, then turn off the heat and let it rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt, and serve.