The most Creamy Coconut Jasmine Rice and a perfect side dish to any Indian curry or Chinese dish.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/coconut-jasmine-rice/ or scan the QR code here ➡️
Place the rice in a saucepan, add 2 cups of cold water to the saucepan. Give a quick stir with your hand or wooden spoon until the water is cloudy and the rice has released starch.
Drain cloudy water over a sieve, return the rice to the saucepan, and repeat the steps above 4-5 times until the water is clear and the rice has released most of its starch. Always discard the cloudy water. You won't use it in the recipe.
Cook rice
In the same saucepan, add the rinsed rice along with the remaining recipe ingredients: coconut milk, water, vegetable stock, sugar, and lime juice.
Cover, bring to a boil and reduce heat to low, simmer for 12 minutes.
Stop the heat, remove the lid and cool for 8 minutes in the saucepan.
Transfer to a large pan and use a fork to fluff the rice - see picture above for tips.
Steam out for 10 minutes before serving.
Serve plain or with toasted coconut flakes on top.
Storage
Store the rice in an airtight kept in the fridge for up to 3 days or freeze and thaw in the fridge the day before using.