Fluffy jasmine rice gets simmered low and slow in rich, full-fat coconut milk until every grain turns tender, glossy, and infused with sweet, toasty flavor. A touch of sugar and kosher salt rounds out the seasoning, while a low, covered simmer followed by a resting period is the real trick to getting perfectly separate, never-mushy grains. Finish it with toasted shredded coconut and a scatter of fresh cilantro for texture and a pop of color. It's a fantastic side for spicy curries, grilled vegetables, or saucy stir-fries, and it comes together with just one pot and a handful of pantry staples. This one is an easy, reliable addition to a vegan table, no special equipment or hard-to-find ingredients required.
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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.
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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