Ingredients
The following ingredients have 5 Servings
- 2 cups (360 grams) Thai jasmine rice (rinsed and drained very well)
- 1½ tablespoons (22 mL) virgin expeller-pressed coconut oil* (in liquid form)
- 2 teaspoons (5.6 grams) Diamond Crystal kosher salt ((or 1 teaspoon if using other brands))
- 1⅓ cups (320 mL) cold water
- 1⅓ cup (320 mL) canned full-fat coconut milk
Instruction
- Combine the rice, coconut oil, and salt in a medium saucepan (I use a 3-quart sized pot). Gently stir until all of the coconut oil has integrated fully and lightly coats the rice kernels (without breaking them).
- Add the cold water and coconut milk, and stir to combine. Cover with a tight fitting lid. Place over high heat and bring to a vigorous boil. Do not leave the pot unattended at this time, as this will happen quickly and you need to watch out for signs of boiling (some steam escaping or the lid very barely rattling). Remove the lid and thoroughly stir the rice mixture with a spoon. Cover once again, reduce to low heat, and set a timer for 10 minutes.
- After 10 minutes, set the saucepan (still covered with the lid) off the heat. Set a timer for 15 minutes. Fluff the rice with a fork, season to taste as necessary, and serve. Leftover cooked rice can be stored in a covered container in the refrigerator for 4 to 6 days.
