Quick Coconut Milk Rice

Ingredients

• 2 cups Jasmine rice
• 13.5 oz can Full-fat coconut milk
• 1.25 cups Water
• 1 teaspoon Granulated sugar
• 0.5 teaspoon Kosher salt
• 2 coins Fresh ginger, sliced(optional)
• 1 piece Pandan leaf, knotted(optional)
• 1 teaspoon Toasted sesame seeds(optional)
• 2 tablespoons Fresh cilantro(optional)
• 1 teaspoon Coconut oil

Instructions

1. 1

   Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch.

2. 2

   In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, salt, and ginger slices.

3. 3

   Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves and rice doesn't stick.

4. 4

   Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 to 18 minutes.

5. 5

   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the steam to finish the cooking process.

6. 6

   Remove the ginger slices and pandan leaf if used.

7. 7

   Fluff the rice gently with a fork to incorporate any coconut cream that may have settled on top.

8. 8

   Garnish with toasted sesame seeds and fresh cilantro before serving warm.