Coconut Jasmine Rice features fluffy rice, creamy coconut milk, and aromatic garlic and ginger. It's an easy-to-make side dish that pairs well with a variety of entrees and can be ready in under 30 minutes.
Rinse the rice with cold water until it runs clear.
Finely dice white onion and ginger root. Chop or press garlic.
Heat oil in a medium pan over medium-high heat. Add the onion, ginger, and garlic, and cook for 2-3 minutes, until they just start to soften.
2 teaspoons olive oil, ½ small white onion (about ½ cup), 1 tablespoon minced ginger root, 2 cloves garlic
Stir in the rice, coconut milk, chicken broth, salt, and shredded coconut, and bring the mixture to a boil.
2 cups jasmine rice, 1 can unsweetened coconut milk, 1 ½ cups chicken broth, ¼ cup unsweetened shredded coconut (optional), 1 teaspoon salt
Once boiling, reduce to low heat and cover. Cook for 15 minutes, stirring once.
Remove the pan from heat and let the rice sit for 10 minutes, with the lid still on. Fluff the rice and garnish with green onions and cilantro, if desired.
sliced green onions, chopped cilantro
Notes
Rice Cooker Instructions:Place all of the ingredients in the rice cooker and set to cook. Once finished, let the rice rest for 10 minutes before fluffing.Instant Pot Instructions:Use the SAUTE function to cook the onions, garlic, and ginger in olive oil to soften. Add the remaining ingredients and secure the lid. Bring to HIGH pressure and cook for 3 minutes. Leave to naturally release for 10 minutes, then open the steam valve and let the remaining pressure release.Storage:Refrigerate in an airtight container for up to 5 days. Rice can also be frozen for up to 3 months.