Description
This easy Thai-style Coconut Rice is slightly sticky, aromatic, and is the perfect foil for a whole host of Thai and Asian-inspired dishes – just like you get from the takeaway!
Ingredients
Scale
- 125g Jasmine rice
- 125g water
- 125g coconut milk
- pinch of salt
- 1 tbsp desiccated coconut (optional)
- 5cm piece pandan leaf (optional)
Instructions
- Rinse the Jasmine rice under cold water until it runs almost clear (it will never run completely clear, but you’ll be able to tell when it is done!)
- Bring to the boil in a medium, lidded saucepan with the water, coconut milk, and a pinch of salt. Add the pandan leaf if using. Reduce to a very low simmer and cook for 11 minutes with the lid on.
- Optional: Toast the coconut in a small non-stick frying pan over a medium heat, then set aside.
- Turn off the heat and leave to stand with the lid on for 10 minutes before fishing out the pandan leaf if using and fluffing the rice up with a fork. Scatter with the toasted coconut, if you have prepared some.
Notes
This rice recipe is easily scaled up or down using the 1:1:1 ratio.