Tropical Coconut Rice

Ingredients

• 1.5 cups (300 g) jasmine rice
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 3/4 cup (180 ml) water
• 1 teaspoon fine salt
• 1 teaspoon sugar (optional)
• Zest of 1 lime
• 2 tablespoons toasted coconut flakes
• Fresh mango or pineapple slices, for serving (optional)

Instructions

1. 1

   Rinse the rice: Place the jasmine rice in a fine-mesh strainer. Rinse under cold running water, moving the rice around with your hand, until the water runs clear, about 60 seconds. Shake off excess water.

2. 2

   Combine the liquids: Add the coconut milk, water, salt, and sugar to a medium heavy-bottomed saucepan. Stir to combine. Bring to a light boil over medium heat.

3. 3

   Add the rice: Stir the rinsed rice into the simmering liquid. Bring it back up to a boil, then immediately reduce the heat to the lowest setting and cover the pan tightly with a lid.

4. 4

   Cook undisturbed for 18 minutes: Simmer on low for exactly 18 minutes without lifting the lid. The steam trapped inside cooks the rice evenly from top to bottom.

5. 5

   Rest off the heat: Remove the saucepan from the burner entirely. Keep the lid on and let the rice rest for 5 minutes. This step finishes the cooking and redistributes moisture throughout.

6. 6

   Fluff and garnish: Use a fork to fluff the rice with light upward strokes from the bottom. Fold in the lime zest. Transfer to a serving bowl and top with toasted coconut flakes and fresh fruit if using.