Garlic Coconut Rice: Creamy, Fragrant, and Utterly Delicious
This garlic coconut rice is rich, creamy, and infused with golden garlic and silky coconut milk. Naturally dairy-free and gluten-free, it’s a quick and flavorful side that pairs perfectly with grilled shrimp, curry, or stir-fried veggies. Ideal for weeknight dinners or special meals.
Ingredients
- 1 cup Jasmine rice – Rinsed until water runs clear
- 1 tbsp Coconut oil – For sautéing the garlic
- 4 cloves Garlic – Minced
- 1 cup Coconut milk – Full-fat for creaminess
- 1 cup Water – To cook the rice
- ½ tsp Salt – Adjust to taste.
- Optional garnish: Chopped cilantro or toasted coconut flakes.
Instructions
- Prepare the Rice:Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- Sauté the Garlic:In a medium saucepan, heat the coconut oil over medium heat. Add the minced garlic and sauté until fragrant and golden brown, about 1-2 minutes.
- Combine Ingredients:Add the rinsed rice to the saucepan with the sautéed garlic. Stir to coat the rice with the garlic-infused oil. Pour in the coconut milk, water, and salt. Stir to combine.
- Cook the Rice:Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes.
- Let It Rest:After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 10 minutes. This allows the rice to finish cooking and absorb any remaining liquid.
- Fluff and Serve:Fluff the rice with a fork to separate the grains. Garnish with chopped cilantro or toasted coconut flakes if desired. Serve warm.
Notes
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