Aromatic Coconut Rice Recipe

Rinse the rice

Place 2 cups jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 2–3 minutes). Drain thoroughly. This removes excess surface starch for fluffier rice.

Combine liquids and aromatics

In a medium saucepan (with a tight-fitting lid), combine the rinsed and drained jasmine rice, 1 cup coconut milk, 1 cup water, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon oil. Add 1 knotted pandan leaf tucked into the rice so it sits near the surface.

Bring to a simmer

Place the saucepan over medium-high heat and bring the mixture just to a gentle simmer, stirring once to make sure the rice isn't sticking. Once small bubbles appear around the edges, reduce heat to low immediately.

Cook covered

Cover the pan with the lid and cook undisturbed on the lowest simmer setting for 15 minutes. Do not lift the lid during this time so steam is retained.

Rest and finish

After 15 minutes, turn off the heat and leave the lid on. Let the rice steam and rest, undisturbed, for another 10 minutes. This ensures even moisture absorption and fluffy grains.

Fluff and remove pandan

Remove the lid, take out and discard the pandan leaf. Use a fork to gently fluff the rice, separating the grains. Taste and adjust seasoning if desired.

Transfer the coconut rice to a serving bowl or plate. Sprinkle 2 tablespoons toasted shredded coconut or toasted sesame seeds over the top and scatter 2 tablespoons chopped cilantro or sliced scallions. Serve with lime wedges on the side to squeeze over the rice if desired.