Original Post: https://www.evolvingtable.com/coconut-milk-rice/
Coconut Milk Rice Recipe
You're only 2 ingredients and less than 25 minutes away from the fluffiest, most flavor-packed Coconut Milk Rice recipe! Simply combine a can of full-fat coconut milk with a cup of basmati rice for a side dish that pairs perfectly with your favorite Thai or other Asian food recipes.
Servings: 4 servings
Ingredients
- 1 (13.5-ounce) (13.5-ounce) can full-fat coconut milk
- 1 cup basmati rice or long grain white rice
- ½ teaspoon salt
Instructions
- Rinse rice in a fine mesh strainer under cool running water until the liquid runs clear, about 1-2 minutes.1 cup basmati rice
- Shake the can of coconut milk well to ensure it is thoroughly mixed. Pour milk into a medium-sized pot over high heat and bring to a boil.1 (13.5-ounce) (13.5-ounce) can full-fat coconut milk
- Once boiling, add the rinsed and drained rice along with the salt. Stir, then reduce the heat to medium-low, cover the pot with a lid, and cook for 18-20 minutes or until the rice is tender. Fluff with a fork before serving.½ teaspoon salt
Video
Notes
- Coconut milk: Canned, full-fat coconut milk makes the creamiest rice.
- Rinse it well: Run the rice under cold water to remove the extra starch.
- Prep ahead: While rice is best right after cooking, you can make it up to 1 to 2 days early.
- Storage: Keep leftover coconut rice in an airtight container in the refrigerator, for up to 3-4 days. The coconut rice can be frozen in an airtight, freezer-safe container for up to 3-4 months. Allow it to defrost completely before reheating. Reheat by placing the rice to a skillet over medium-low heat with a little oil or some water. Stir frequently while cooking for 4-5 minutes until completely warm.
Nutrition
Calories: 175kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 242mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 0.5mg
