Ingredients:

  • 1.5 cups (300g) Jasmine rice
  • 13.5 oz (400ml) full-fat coconut milk
  • 0.5 cup (120ml) water
  • 1 tsp (6g) sea salt
  • 1 tbsp (12g) granulated sugar
  • 2 pandan leaves or 1 stalk lemongrass

Instructions:

  1. Rinse the rice. Place the 1.5 cups Jasmine rice in a strainer and run cold water over it until the water runs clear. Note: This removes surface starch that causes gumminess.
  2. Combine ingredients. Add the rinsed rice, 13.5 oz coconut milk, 0.5 cup water, 1 tsp sea salt, and 1 tbsp sugar to your pot.
  3. Add aromatics. Tuck in your bruised lemongrass or knotted pandan leaves.
  4. Initial boil. Set the heat to medium high and bring the mixture to a gentle boil, stirring once to ensure nothing sticks.
  5. Simmer low. Turn the heat down to the lowest possible setting and cover with a tight lid.
  6. Cook 15 minutes. Let it simmer undisturbed until the liquid is fully absorbed and small steam vents appear.
  7. Rest and steam. Remove the pot from the heat but keep the lid on for 5 more minutes. Note: This allows the moisture to redistribute for an even texture.
  8. Fluff and serve. Remove the aromatics and use a fork to gently fluff the grains until they look light and airy.