I was originally going to include this coconut rice recipe in my peanut satay chicken post, but honestly it’s way too good to be tucked away in another recipe. This rice deserves its own little moment so you can easily come back to it whenever you want to make it again.
It is buttery soft, lightly sweet, creamy from the coconut milk, and finished with plenty of fresh cilantro and lime. I can’t stress how addictively good this was. I ate several spoonfuls while it was still steaming hot, hovering over the stove, which is usually how I know a recipe is really worth sharing.
I especially love it with my peanut satay chicken, but keep this one in your back pocket for grilled chicken, fish, shrimp, roasted vegetables, or really anything that could use a little coconutty, herby, citrusy goodness :)
Ingredients
1 cup jasmine rice
1 cup full fat coconut cream1
1 cup filtered water
1 tsp salt
1 tbsp cane sugar
2 garlic cloves, smashed
garnish with fresh cilantro and lime
Instructions
Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice, coconut milk, water, salt, sugar, and smashed garlic cloves to a saucepan and bring to a simmer.
Once simmering, reduce the heat to low. Cover and cook for 12 minutes. Remove from the heat and allow it to sit covered and untouched for about 5-7 minutes.
Remove the garlic cloves, and fluff with a fork. Then cover again and let sit for another 5 minutes.
When ready to serve, garnish with chopped fresh cilantro and a generous squeeze of fresh lime!
you can definitely use coconut milk but the flavor will be milder!