Classic Jasmine Rice with Coconut Milk

A fragrant, creamy side dish that pairs beautifully with Thai curries, grilled fish, or roasted vegetables. Our Jasmine White Rice soaks up the coconut milk for a subtly sweet, restaurant-quality result at home.

Ingredients

• 2 cups 4 Sisters Jasmine White Rice
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup water
• ½ tsp salt
• 1 tsp sugar (optional)
• 2 pandan leaves, tied in a knot (optional)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, about 1 minute. Drain well.
2. Combine the rinsed rice, coconut milk, water, salt, and sugar (if using) in a medium saucepan. Add pandan leaves if available.
3. Bring to a boil over medium-high heat, stirring once to prevent sticking.
4. Reduce heat to the lowest setting, cover tightly with a lid, and cook for 18 minutes. Do not lift the lid.
5. Remove from heat and let steam, still covered, for 5 minutes.
6. Discard pandan leaves. Fluff gently with a fork and serve warm.

Tips

• For extra richness, replace the 1 cup water with a second can of coconut milk.
• Leftover coconut rice reheats well with a splash of water in a covered pan over low heat.
• Pairs perfectly with Thai green curry, mango salads, or grilled shrimp.