Ingredients
2 c. long grain rice, rinsed and drained
1 (14-oz.) can coconut milk
1 1/2 c. water
1 tbsp. granulated sugar
1 tsp. kosher salt
Toasted sesame seeds, for garnish (optional)
Preparation
Step 1In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce heat, and let simmer, covered, 18 to 20 minutes or until rice is tender.Step 2Remove from heat and let sit 10 minutes, then fluff with a fork. Serve topped with sesame seeds, if desired.
Distinct from Thai-style sticky mango rice, this version isn’t intended for sweet or savory, but is versatile enough to be both. Replacing half of the water with coconut milk makes the rice slightly sticky, richer, and much more flavorful. Be sure you are using canned coconut milk. Coconut milk sold in cartons tend to be relatively watered-down, lacking both the fat, fragrance, and natural sweetness we’re looking for. Be sure to shake the can before opening to homogenize the cream, and use your 1 1/2 cup of cooking water to rinse out the can in order to get every last bit of goodness out. The key to perfectly cooked rice? Letting it steam for 10 minutes after the heat is off, lidded. This will give the rice some time to “marinate” in the residual steam, giving every single grain a chance to be their best self. This coconut rice is fantastic as a side, especially with our favorites, pineapple baked salmon and tomatoes and eggs. It’s also delicious enough to stand on its own with a little sprinkle of sesame seed, or with honey and toasted nuts if you’re looking for something sweet. To store leftovers, keep in an airtight container in the fridge for up to 5 days. Is this your new favorite rice recipe? Let us know in the comments and don’t forget to rate it! Editor’s Note: The introduction to this recipe was updated on April 20, 2022 to include more information about the dish.
