Ingredients
- 2 cups jasmine rice
- 1 1/2 cups water
- 1 cup canned unsweetened coconut milk
- 1 teaspoon kosher salt
Directions
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
Photo: Coconut Rice Recipe

















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By smileyknn
on July 03, 2011
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I add about 1 table spoon of Mae Ploy Sweet Chili sauce.
By lkak
Anchorage, 40
on June 29, 2011
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Tasty, and fast & easy to make. I added some diced red pepper and a bit of chicken bouillon, then topped the cooked rice with scallions. This recipe calls for a cup of coconut milk, and a can is a bit more than a cup...if you want more intense coconut flavor I would just use the complete can of milk and less water. It's a great side dish- I had this with sauted asian greens.
By tobidowski_11942750
Punxsutawney, PA
on August 25, 2010
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Not enough coconut flavor for my taste. Mine turned out a little too salty. I tried the recipe from the link that "c" posted and I thought it was way better.
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