Low Iodine Classic Coconut Rice

Total time35 min

Prep time5 min

Cook time20 min

4.9

(6)

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Ingredients

4 servings

1 ½ cups jasmine rice
1 can (13.5 oz) full-fat coconut milk
½ cup water
1 tsp granulated sugar
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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