Ingredients Jump to Instructions ↓

  1. 2 tablespoons oil

  2. 1/4 cup chopped onion

  3. 3 cups jasmine rice or any other long-grain rice, washed

  4. 1 (13 1/2-ounce) can coconut milk

  5. 2 1/2 cups water, or as necessary (see "Game plan" above)

  6. 1 tablespoon salt

  7. 1 tablespoon sugar Fried shallots for garnish

Instructions Jump to Ingredients ↑

  1. In a large pot with a tightfitting lid, heat the oil over medium heat until it starts to shimmer. Add the onion and stir and cook until soft and translucent, about 3 to 4 minutes. Add the rice and stir to coat evenly with oil. Stir the coconut milk and pour it into the pot, followed by the water, salt, and sugar. Bring the mixture to a boil. Stir and reduce the heat to low. Cover and cook for 35 to 40 minutes or until the water is absorbed and the rice is tender. Turn off the heat and let the rice rest on the stove, covered, for 5 to 10 minutes. When ready to serve, remove the lid and fluff the rice with a fork or chopsticks. Garnish with fried shallots.


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