- 24 ounces (about 3 cups) jasmine rice
- 1 (13.5-ounce) can full-fat coconut milk, shaken well
- 13.5 ounces water (use coconut milk can to measure)
- ½ teaspoon salt
Rinse the rice: Put the rice in a fish strainer and put that into a large bowl. Place under cold running water. Gently stir clockwise with a slightly cupped hand, taking care not to break the rice. Discard the water as it becomes cloudy, then repeat the process a few times until the water runs clear. Drain in the fi mesh strainer for at least 10 minutes prior to cooking.
To cook the rice using a rice cooker, put the rice, coconut milk, water, and salt in a rice cooker and stir gently to combine. Proceed to cook following your rice cooker’s instructions. When done cooking, leave the rice alone for at least 10 minutes before serving to allow it to absorb any residual moisture in the cooker.
To cook the rice on the stove top, put the rice, coconut milk, water, and salt in a heavy, 3-quart pot and stir gently to combine. Bring to a simmer over high heat, then cover and decrease the heat to low to maintain a low simmer. Cook for 9 minutes without uncovering. Don’t open the pot! Don’t stir it!
Turn off the heat and leave the rice alone for at least 10 minutes before serving to allow it to absorb any residual moisture in the pot.
About this recipe
"Coconut rice isn’t widespread in Macau, but it is found in sweet baji (rice pudding made with sticky rice and coconut milk), the Macanese answer to rice pudding. Don’t be deceived by rice’s simplicity. Steamed rice is an integral ingredient to so many cultures, and it seems so effortless to cook. But to cook it right—resulting in light, fluffy, separate grains—can be extremely difficult. Be gentle handling the rice so it doesn’t break, releasing more starch than you want and resulting in a gummy end product. And measure carefully—the proper liquid-to-rice ratio is key." -- from The Adventures of Fat Rice