Ingredients
Scale
- 1 ½ cups jasmine rice (rinsed)
- 1 (13.5 oz) can of coconut milk
- ¾ cup water
- ½ teaspoon salt
- Optional: 1 pandan leaf (knotted), 1 tablespoon of butter or coconut oil
Instructions
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt, adding the pandan leaf and butter if desired.
- Bring the mixture to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-20 minutes.
- Remove the pot from heat and let it sit covered for 5-10 minutes, then fluff the rice with a fork before serving.
Notes
- Quality jasmine rice is recommended for the best texture.
- Rinsing the rice is crucial to avoid stickiness.
- Using full-fat coconut milk enhances creaminess.
- Low and slow cooking yields the best results.
- Resting the rice helps it absorb moisture fully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg