Takeaway-style Thai Coconut Rice

This easy Thai-style Coconut Rice is slightly sticky, aromatic, and is the perfect foil for a whole host of Thai and Asian-inspired dishes - just like you get from the takeaway!

📝 Ingredients

• 125 g Jasmine rice
• 125 g water
• 125 g coconut milk
• pinch of salt
• 1 tbsp desiccated coconut (optional)
• 5cm piece pandan leaf (optional)

👨‍🍳 Instructions

1. 1Rinse the Jasmine rice under cold water until it runs almost clear (it will never run completely clear, but you’ll be able to tell when it is done!)
2. 2Bring to the boil in a medium, lidded saucepan with the water, coconut milk, and a pinch of salt. Add the pandan leaf if using. Reduce to a very low simmer and cook for 11 minutes with the lid on.
3. 3Optional: Toast the coconut in a small non-stick frying pan over a medium heat, then set aside.
4. 4Turn off the heat and leave to stand with the lid on for 10 minutes before fishing out the pandan leaf if using and fluffing the rice up with a fork. Scatter with the toasted coconut, if you have prepared some.