Sides
Coconut Rice
Toasting the dry rice grains in the pot for a minute before adding any liquid is what coats each grain in fat first, giving a nuttier flavor and keeping the grains distinct instead of clumping into a sticky, mushy mass.
Ingredients
- 1.5 cups jasmine rice
- 1 tbsp coconut oil
- 1 can full-fat coconut milk
- 3/4 cup water
- 1/2 tsp salt
- shredded coconut for garnish (optional)
Method
- 1
Rinse the rice under cold water until the water runs clear, then drain well.
- 2
Heat coconut oil in a saucepan over medium heat, add the drained rice, and toast for about 1 minute, stirring constantly — toasting the dry grains in fat first like this coats each one before any liquid is added, which is what gives the rice a nuttier flavor and helps keep the grains distinct once cooked, instead of clumping together into a sticky, mushy mass.
- 3
Add coconut milk, water, and salt, and bring to a boil.
- 4
Reduce heat to low, cover, and simmer 15-18 minutes until the liquid is fully absorbed.
- 5
Remove from heat and let sit covered for 5 minutes, then fluff with a fork. Garnish with shredded coconut if using.