Ingredients
Toasted Coconut
- 1/4 cup shredded unsweetened coconut
Coconut Rice
- 1 cup water
- 3/4 cup full-fat coconut milk
- 1/2 teaspoon salt
- 1 tablespoon coconut sugar optional
- 1 1/2 cups jasmine rice or other long-grain rice
Instructions
Toasted Coconut
- Add the coconut flakes to a skillet over medium-low heat. Toast, stirring continuously, for 3-6 minutes, until most of the coconut is evenly golden brown. Remove from heat and set aside to cool.
Coconut Rice (Stovetop Directions)
- Whisk together the water, coconut milk, sugar, and salt in a medium saucepan over low heat. Let these warm up for a few minutes so the sugar and salt can dissolve.
- In the meantime, rinse the rice thoroughly until the water runs clear. Drain the rice well using a fine mesh sieve.
- Add the rice to the pan and increase the heat to medium-high. As soon as the mixture just begins to bubble, reduce the heat to low, cover, and allow the rice to steam for 20 minutes.
- After 20 minutes, turn off the heat, but allow the rice to sit, covered, for an additional 10 minutes to finish cooking.
- Fluff the rice and serve, garnished with toasted coconut flakes.
Coconut Rice (Rice Cooker Directions)
- Whisk together the water, coconut milk, sugar, and salt in the rice cooker. Turn the rice cooker on and let the ingredients warm up for a few minutes to dissolve the sugar and salt.
- In the meantime, rinse the rice thoroughly until the water runs clear. Drain the rice well using a fine mesh sieve.
- Add the rice to the rice cooker, give it a stir, cover it, and let it cook until the rice cooker clicks off. (This usually takes between 17-20 minutes.)
- Once the rice cooker clicks off, leave it covered and let it sit on "Keep Warm" for an additional 10 minutes to finish cooking.
- Fluff the rice and serve, garnished with toasted coconut flakes.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.