Easy Coconut Rice
5m prep 20m cook 30m ready
A rich and creamy coconut rice made with jasmine rice and coconut cream. This simple side dish pairs well with curries and stir-fries.
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
- 1 cup jasmine rice
- 2 tbsp unsalted butter
- 1 1/2 tsp 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.
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