Print
Ingredients
Scale
- 2 cups jasmine rice
- 1 (400 ml) can coconut milk
- 1 ½ cups water
- 1 teaspoon salt (or to taste)
- 1 teaspoon granulated sugar (or to taste)
- 1 tablespoon fresh cilantro, chopped (optional for garnish)
Instructions
- Rinse jasmine rice until water runs clear; drain.
- In the pot, mix coconut milk, water, salt, and sugar with the rice.
- Bring to a boil, then reduce heat, cover, and cook for 20 minutes.
- After 20 minutes, uncover and cook for an additional 5 minutes.
- Fluff rice with a fork and garnish with cilantro if desired.
Notes
Adjust salt and sugar based on personal taste.
Rinsing the rice is essential for texture.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop/Rice Cooker
- Cuisine: Asian
Nutrition
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg