Photographer: James Moffatt
Coconut rice is an authentic Asian-style side dish. A simple way to add flavour to your favourite curries or stir fries is to serve them up with this fragrant side dish. Why serve with plain white rice when you can easily add flavour with this simple coconut rice!
Looking for more rice dishes?
Ingredients
Method
Place 1½ cups (300g) jasmine rice, 270ml canned coconut milk, ⅔ cup water and 2 teaspoons finely grated fresh ginger in a heavy-based saucepan, season with salt; stir well to combine.
Cover pan with a lid; bring to the boil over medium heat. Reduce heat to low; cook for 10 minutes.
Turn off heat; stand coconut rice, covered, for a further 5 minutes.
Why make coconut rice?
Cooking your rice in coconut milk and ginger impart a delightful flavour that is perfect for serving with curries and stir fries.
How to make coconut rice
We use the stovetop absorption method for our recipe. By using an exact quantity of water, cooking rice using the absorption method (also sometimes called steaming) retains the flavour of the rice.
Rinse rice in a sieve under cold running water, running your fingers through the rice to help dislodge the surface starch until the water runs clear.
Types of rice
All rice is long-grain, medium-grain or short-grain. Within these three types, there are many variations – brown rice, white, red, black, fragrant, sticky, creamed rice, firm-cooking and more – that all take slightly different times to cook.
Long-grain rice: Cooks to give separate, fluffy grains ideal for pilafs, biryani, salads and most savoury dishes. The coconut rice recipe uses jasmine rice, which is a long-grain variety.
Medium-grain: Slightly more clingy than long-grained when cooked. Ideal for croquettes, arancini and for eating with chopsticks. Special varieties, such as arborio, are used for risotto and other dishes.
Short-grain rice: Cooks to soft, moist grains that cling together, perfect for rice puddings and sushi.
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