Coconut Jasmine Rice Recipes

EASY COCONUT JASMINE RICE

Steps:

• Rinse rice thoroughly with cold water using a colander, using your hands to gently swirl it around. Set aside.
• Stir the coconut milk with a spoon, if needed: When you open the can, it may look separated, and that's normal. Simply stir it with a spoon until evenly combined.
• In a medium saucepan, combine coconut milk, water, and salt. Over medium heat, bring to a low boil.
• Then, add the rinsed rice and give it a quick stir. Bring to a boil again and then reduce to a low simmer. Cover with the lid and simmer for 18-20 minutes until water has been absorbed and rice is tender.
• Remove from heat and let it sit, covered, for 8-10 minutes. Fluff with a fork and serve.

COCONUT JASMINE RICE

Steps:

• Rinse the rice under cold water 3 times or until the liquid runs clear. Add the rice, coconut milk and water to a medium pot; stir well. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes. Remove from the heat and let stand for 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with coconut flakes.

COCONUT JASMINE RICE

Steps:

• Place the rice in a saucepan, add 2 cups of cold water to the saucepan. Give a quick stir with your hand or wooden spoon until the water is cloudy and the rice has released starch.
• Drain cloudy water over a sieve, return the rice to the saucepan, and repeat the steps above 4-5 times until the water is clear and the rice has released most of its starch. Always discard the cloudy water. You won't use it in the recipe.
• In the same saucepan, add the rinsed rice along with the remaining recipe ingredients: coconut milk, water, vegetable stock, sugar, and lime juice.
• Cover, bring to a boil and reduce heat to low, simmer for 12 minutes.
• Stop the heat, remove the lid and cool for 8 minutes in the saucepan.
• Transfer to a large pan and use a fork to fluff the rice - see picture above for tips.
• Steam out for 10 minutes before serving.
• Serve plain or with toasted coconut flakes on top.
• Store the rice in an airtight kept in the fridge for up to 3 days or freeze and thaw in the fridge the day before using.

EASY COCONUT JASMINE RICE

Steps:

• Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
• Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
• Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.

COCONUT JASMINE RICE

Steps:

• Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

COCONUT CURRY JASMINE RICE

Steps:

• Melt butter in a medium saucepan.
• Add onion, and sauté until tender.
• Add curry powder and rice; cook 2 minutes.
• Stir in remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
• *Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.

COCONUT JASMINE RICE

Steps:

• Rub oil on bottom of pot.
• Put the rice, coconut milk, water, and salt in a saucepan on med high heat stir occasionally until it comes to a gental boil. Add brown sugar if you decide to go with that option.
• Cover 3/4 of the way with lid and put on a med low heat gently simmer until liquid is mostly absorbed, about 15 to 20 minutes.
• When liquid is absorbed let it rest off of burner with the lid completely covering for 5 to 10 minutes. Fluff with a fork and stir in the lime zest if you decide to go with that option. Serve.

JASMINE RICE WITH COCONUT & CHERRIES

Steps:

• In a large saucepan, bring water, oil and salt to a boil. Stir in rice; return to a boil, stirring once. Reduce heat; simmer, covered, until water is absorbed, 15-17 minutes., Stir in cherries, peanuts and orange zest; let stand, covered, 10 minutes. Sprinkle with coconut.