Ingredients:

  • 1 cup Jasmine Rice
  • 1 (13.5 fl oz) can Full-Fat Coconut Milk
  • 1/2 cup Water
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Granulated Sugar

Instructions:

  1. Rinse the Rice: Place the Jasmine rice in a fine-mesh sieve. Rinse thoroughly under cold running water until the water runs completely clear. Drain well.
  2. Combine Liquids: Pour the full-fat coconut milk, water, salt, and sugar into the heavy-bottomed saucepan.
  3. Bring to a Simmer: Place the saucepan over medium-high heat. Whisk the liquid gently until the salt and sugar are dissolved and the mixture just reaches a simmer.
  4. Add Rice: Pour the rinsed and drained rice into the simmering liquid. Stir once to distribute the grains evenly.
  5. Reduce and Cover: As soon as the mixture returns to a gentle simmer and the liquid level is just below the surface of the rice, reduce the heat immediately to the lowest setting possible.
  6. Cook Undisturbed: Place the lid on the saucepan tightly. Cook for exactly 15 minutes. Do not lift the lid during this time!
  7. Rest (The Kitchen Magic): After 15 minutes, remove the pan completely from the heat. Do not lift the lid. Let the rice rest, undisturbed and covered, for 10 minutes.
  8. Fluff and Serve: Remove the lid. Use a fork (not a spoon) to gently fluff and turn the rice, incorporating the creamy coconut residue from the bottom of the pan. Serve immediately.