300 grams / 1½ cupslong-grain white rice, Jasmine or Basmati is best
400 mls / 13.5 ozcanned coconut milk, light or full fat
140 mls / ½ cup + 1 tablespoon + 1 teaspoon / 4.7 fl ozswater
2limes, zest and juice
20 grams / ⅓ cupunsweetened shredded or flaked coconut
1 bighandfulfresh cilantro, OPTIONAL
Rinse the rice well in a sieve until the water runs clear. Be sure to let it drain really well and shake out any excess water.
Add the rice to a medium saucepan. Pour in the canned coconut milk, water and salt. Zest the limes and add it to the pan. Set the limes aside to juice later.
Stir then set the heat to medium-high. As soon as it starts to bubble, just before it reaxhes a boil, turn the heat to low and cover with a tight fitting lid. Cook for 10 minutes then turn off the heat and leave it alone for another 10 minutes. Do not open the lid at all during this time.
While you are waiting put the shredded coconut in a small pan (just dry, no need for any oil) and toast it over medium low heat. Keep it moving and remove from the heat as soon as it's starting to turn golden brown. It will only take a couple of minutes. Don't leave it alone during this time as it can burn very quickly.
Remove the lid from the rice. Squeeze over the juice from the 2 limes and fluff it up with a fork. Then add the optional cilantro and give it a quick stir through with the fork.
Sprinkle some of the toasted coconut over each serving of rice.
It’s important to use my combination of coconut milk and water so the rice ends up fluffy and not stodgy. Don't use all coconut milk.
Making a bigger batch? Follow the 1 part rice to 1.5 parts liquid method. This is the perfect rice to liquid ratio and will ensure the rice turns out perfectly.
Keep the lid closed while the rice is cooking! I know it’s tempting to check on it, but it will help the rice cook more evenly and prevent it from being wet upon serving. The number one mistake people make when cooking rice is opening the lid!
My instruction to turn off the heat and leave the pan alone for 10 minutes is also very important and will prevent gloopy or wet rice.
When it’s done cooking, use a fork to fluff up the rice and stir the juice and cilantro through. A fork will keep the texture of the rice nicer than if you were to use a spoon.