Take your rice to the next level with this delicious Taiwanese staple! Cooking rice in coconut milk imparts a rich, subtly sweet element that pairs perfectly with spicy curries, stews, and meat dishes.
Serving Size: 2/3 cup (160g)
Prep Time: 2 minutes
Total Time: 30 minutes
Nutrition Facts: 245 calories / 48g carbs / 4g protein / 4g fat
- 2 cups (360g) uncooked long-grain white rice
- 1-400ml can (400g) lite coconut milk
- 1 cup water
- ½ teaspoon salt
- Rinse rice with cold water until the water runs clear.
- Place rice in a medium-sized, heavy-bottomed pot over medium-high heat with coconut milk, water, and salt. Once the mixture comes to a boil, give the pot a good stir and reduce heat to low. Cover and cook for 15 minutes.
- After 15 minutes, turn off the heat and let the rice rest for an additional 10 minutes. Don’t lift the lid, as this will allow all the steam to escape.
- Fluff and serve. Garnish with fresh herbs and toasted coconut, if desired (macros not included).
- Don’t be tempted to skip rinsing the rice. This step removes any excess starch and prevents rice from becoming gummy and mushy.
- To make in a rice cooker or instant pot, use the same proportions and cook according to the manufacturer’s instructions.
- If brown rice is preferred, soak 2 cups of uncooked brown rice in cold water for at least 8 hours or overnight and proceed with the recipe as written.
- If you prefer a sweeter rice, add 1-2 tablespoons of sweetener of your choice (macros will vary).
- Leftover rice will keep covered in the fridge for up to three days. To reheat, place rice in a microwave-safe bowl, add a tablespoon of water for every cup of rice, and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until rice is heated throughout.
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