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Coconut Jasmine Rice

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PREP TIME
10 min
COOKING TIME
22 min
TOTAL TIME
37 min
SERVINGS
4 servings
Asian Caribbean
Coconut Jasmine Rice
Ingredients
  • 1 1/2 cups jasmine or long-grain white rice
  • 1 teaspoon finely grated fresh ginger
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1 cup water
  • 1 (14 ounce) can coconut milk (not coconut cream)
  • 1 bay leaf
  • 1/4 cup toasted coconut for garnish
Instructions
1
Begin by placing uncooked white rice into a sturdy, heat-conductive cooking vessel. Add finely minced fresh ginger, kosher salt, crushed red pepper flakes, and turmeric powder to the rice. Gradually pour in water and coconut milk, stirring until everything is well incorporated (no further mixing is necessary).
2
Put the saucepan over a medium-high heat source and bring the mixture to a gentle boil. As soon as it starts to bubble and reaches a low, rolling boil, place a bay leaf on top of the mixture, cover it tightly, and lower the heat to a low setting. Cook for 18 minutes without removing the lid. Remove the pan from the heat source and let it rest, covered, for 5 minutes. Finally, use a fork to gently fluff the cooked rice.