Swap steamed white rice with a bowl of coconut rice to easily jazz up your everyday meals
Yield
Serves 4
Prep Time
10mins
Cook Time
20mins
Difficulty Level
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From butter chicken to nasi lemak, Thai basil chicken, green curry and more, options are aplenty with this aromatic, versatile and enduring Asian recipe celebrated by so many.

Ingredients

  • 1½ cups (300 g) jasmine rice
  • 270 ml canned coconut milk
  • ⅔ cup water
  • 2 tsps finely grated fresh ginger
01.

Place 1½ cups (300 g) jasmine rice, 270 ml canned coconut milk, ⅔ cup water and 2 teaspoons finely grated fresh ginger in a heavy-based saucepan, season with salt; stir well to combine.

02.

Cover pan with a lid; bring to the boil over medium heat. Reduce heat to low; cook for 10 mins.

03.

Turn off heat; stand, covered, for a further 5 mins.

By using an exact quantity of water, cooking rice using the absorption method (also sometimes called steaming) retains the flavour of the rice. Rinse rice in a sieve under cold running water, running your fingers through the rice to help dislodge the surface starch until the water runs clear. For 1½ cups (300 g) uncooked white or brown rice, bring 3 cups (750 ml) water for white rice or 3½ cups (875 ml) for brown rice to the boil. Add a pinch of salt, then the rice. Return to the boil; cover with a lid. Reduce heat to very low. Cook white rice for 10 mins and brown rice for 30 mins. Remove from heat; stand covered for 10 mins. Fluff with a fork. The pan must have a tight-fitting lid for this method to work. If the lid is loose, seal the saucepan with foil or wrap the lid in a tea towel to prevent the steam from escaping.

TYPES OF RICE

All rice is long-grain, medium-grain or short-grain. Within these three types, there are many variations – brown rice, white, red, black, fragrant, sticky, creamed rice, firm-cooking and more – that all take slightly different times to cook.
Long-grain rice
Cooks to give separate, fluffy grains ideal for pilafs, biryani, salads and most savoury dishes.
Medium-grain
Slightly more clingy than long-grained when cooked. Ideal for croquettes, arancini and for eating with chopsticks. Special varieties, such as arborio, are used for risotto and other dishes.
Short-grain rice
Cooks to soft, moist grains that cling together, perfect for rice puddings and sushi.

Photo: bauersyndication.com.au

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