Coconut Rice

🧂 Ingredients

• 2 cups (360 grams) Thai jasmine rice

  rinsed and drained very well
• 1½ tablespoons (22 mL) virgin expeller-pressed coconut oil*

  in liquid form
• 2 teaspoons (5.6 grams) kosher salt

  (or 1 teaspoon if using other brands)
• 1⅓ cups (320 mL) cold water
• 1⅓ cup (320 mL) canned full-fat coconut milk

  (*be sure to mix well before measuring; I recommend Aroy-D, Thai Kitchen, or 365 Brand)

Instructions

• 1 Combine the rice, coconut oil, and salt in a medium saucepan (I use a 3-quart
  sized pot). Gently stir until all of the coconut oil has integrated fully and
  lightly coats the rice kernels (without breaking them).
• 2 Add the cold water and coconut milk, and stir to combine. Cover with a tight
  fitting lid. Place over high heat and bring to a vigorous boil. Do not leave the
  pot unattended at this time, as this will happen quickly and you need to watch
  out for signs of boiling (some steam escaping or the lid very barely
  rattling). Remove the lid and thoroughly stir the rice mixture with a spoon.
  Cover once again, reduce to low heat, and set a timer for 10 minutes.
• 3 After 10 minutes, set the saucepan (still covered with the lid) off the heat.
  Set a timer for 15 minutes. Fluff the rice with a fork, season to taste as
  necessary, and serve. Leftover cooked rice can be stored in a covered container
  in the refrigerator for 4 to 6 days.

Nutrition Info