Before you cook
Background Recipe story & origin
Cooking rice in coconut milk is common across Southeast Asia. The coconut fat enriches the rice while natural sugars add subtle sweetness. The absorption method works best-rice cooks in exactly the amount of liquid it will absorb, trapping the coconut flavor. The result is fluffy, slightly sticky rice that pairs with grilled meats, curries, stir-fries, or anything with a sauce.
Before you start Equipment you'll need
- heavy pot with lid — Provides heavy bottom with tight lid for cooking rice with even heat distribution until fluffy
Safety Safety & allergen notes
- Rice sticks to the bottom easily. Keep heat low after boiling.
- Lid stays on during cooking. Don't peek.
Non-negotiables Rules for success
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Don't rinse the rice.
The surface starch helps it stick together and absorb coconut flavor
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Use full-fat coconut milk.
Lite coconut milk won't give you the richness
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Keep lid on during cooking.
Steam does the work. Lifting the lid releases steam and extends cooking time
Prep Get set first
About 3 min of prep
- Do NOT rinse rice (you want the starch)
- Measure coconut milk and water
- Have a tight-fitting lid ready
This is absorption method. Once it boils and you drop the heat, leave it alone.
Ingredients
Instructions
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Combine and boil
Add rice, coconut milk, water, salt, and sugar to a heavy pot. Stir once. Bring to a boil over medium-high heat (375-400°F surface).
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Simmer covered
Once boiling, reduce heat to lowest setting. Cover with tight-fitting lid. Cook 18 minutes. Do not lift lid.
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Rest and fluff
Remove from heat. Let sit covered 5 minutes. Remove lid, fluff with fork. Serve.
Chef's notes
Works with jasmine, basmati, or any long-grain white rice.
For stickier texture, use short-grain rice.
Leftovers reheat well with a splash of water.