Low Sugar Classic Coconut Rice

Total time35 min

Prep time5 min

Cook time20 min

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Ingredients

4 servings

1 ½ cups jasmine rice
1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup water
1 tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¾ tsp kosher salt

For serving

2 tbsp toasted shredded coconut (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Shake off the excess water.
2
Shake the can of coconut milk well before opening. Combine the rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan. Stir briefly to distribute the salt and sugar, then bring to a boil over medium-high heat, stirring once or twice to prevent the coconut milk from scorching on the bottom.

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