Coconut Jasmine Rice
Ingredients
- 2 cups jasmine rice
- 1¾ cups full-fat unsweetened coconut milk
- ¾ cup water
- 1 stalk lemongrass, bruised & cut into 3 pieces
- 1 tsp salt
- 1 tsp sugar (optional)
- 2 kaffir lime leaves or 1 strip lime zest (optional)
- Fresh cilantro or Thai basil, for garnish
- Lime wedges, for serving
Instructions
- Rinse the rice: Wash under cold water until it runs mostly clear to remove excess starch.
- Combine in the pot: In the Emile Henry Rice Pot, add rice, coconut milk, water, lemongrass, salt, sugar, and lime leaves/zest. Stir gently.
- Bring to simmer: Cover with inner lid & main lid. Over medium heat, bring to a gentle simmer, then reduce to low immediately.
- Simmer: Cook on low for 12–15 minutes without lifting the lid.
- Rest: Turn off heat; let sit, covered, for 10 minutes to finish steaming.
- Finish & serve: Remove lemongrass & lime leaves, fluff with a fork, garnish with herbs, and serve with lime wedges.
Serving Suggestions
- With grilled fish or shrimp
- Under Thai curry or stir-fry
- Topped with toasted coconut flakes & chopped peanuts for crunch
