Coconut RICE
- 5m Prep Time
- 20m Cook Time
- 30m Ready In
A rich and creamy coconut rice made with jasmine rice and coconut cream. This simple side dish pairs well with curries and stir-fries.
Ingredients
- 1 can coconut cream
- 237 ml jasmine rice
- 29.6 ml unsalted butter
- 7.39 ml kosher salt
Nutrition (per serving, estimated)
Estimated based off 2 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1.89 mg
- Iron: 0.01 mg
- Magnesium: 0.95 mg
- Phosphorus: 2.75 mg
- Potassium: 6.5 mg
- Zinc: 0.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 can coconut cream
- 237 ml jasmine rice
- 29.6 ml unsalted butter
- 7.39 ml kosher salt
Let's Cook
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Step 1.
In a large saucepan over medium-high heat, combine 1 (19-ounce) can coconut cream, 1 cup jasmine rice, 2 tablespoons unsalted butter, and 1½ teaspoons kosher salt. Stir to combine and bring to a boil.
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Step 2.
Reduce the heat to low, cover the pan tightly, and simmer until the rice is tender and has absorbed all the liquid, about 20 minutes. Do not lift the lid during cooking.
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Step 3.
Remove the pan from the heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork before serving.