Equipment
Ingredients
Aromatics
- 15 ml coconut oil
- 50 g white onion, finely diced
- 1 garlic, minced
Rice and Liquids
- 200 g long-grain white rice
- 200 ml full-fat coconut milk
- 200 ml water
- 3 g fine sea salt
- 2 g white sugar
Nutrition (per serving)
Method
Place the rice in a fine mesh sieve and rinse thoroughly under cold running water until the water runs clear. Drain well to remove excess moisture.
Heat the coconut oil in a medium saucepan over medium heat. Add the diced white onion and saute for 3 minutes until translucent. Add the minced garlic and cook for 1 additional minute until fragrant. Do not allow the aromatics to brown.
Add the drained rice to the saucepan. Stir continuously for 2 minutes to gently toast the grains and coat them evenly in the oil and aromatics.
Pour in the coconut milk and water. Add the salt and sugar. Stir well to combine, scraping the bottom of the pan, and bring the mixture to a gentle boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the saucepan with a tight-fitting lid and simmer undisturbed for 15 minutes, or until all liquid is absorbed and the rice is tender.
Remove the saucepan from the heat, keeping the lid securely in place. Let the rice rest for 5 minutes. Remove the lid and gently fluff the rice with a wooden spoon or fork before serving.
Chef's Notes
- Using full-fat canned coconut milk is paramount for achieving the characteristic rich flavor and creamy mouthfeel of this dish. Light coconut milk or carton alternatives will result in a watery consistency and lackluster taste.
- Toasting the rice in the oil before adding the liquids serves a dual purpose: it develops a subtle nutty flavor profile and creates a protective barrier around the starch in the grains, which helps prevent a gummy texture.
- The resting phase off the heat is just as important as the active cooking time. It allows the moisture to redistribute evenly through the grains and makes fluffing the rice much easier.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Freezing may slightly alter the texture of the coconut milk coating. Thaw overnight in the refrigerator.
Reheating: Sprinkle with a tablespoon of water, cover with a damp paper towel, and microwave in 30-second bursts until steaming hot.
