Indonesian Coconut Rice
Infused with the rich flavors of coconut milk, aromatic pandan leaves, and fresh ginger, Indonesian Coconut Rice is a luxurious side dish that elevates any meal. This fragrant rice recipe balances creamy and savory notes, thanks to perfectly steamed jasmine rice cooked in a blend of coconut milk and water with a hint of salt. Optional pandan leaves add a subtle floral aroma, while slices of ginger lend a warm, earthy undertone. With just 5 minutes of prep time and a simple simmer on the stove, this dish is an effortless way to bring authentic Indonesian flair to your table. Serve it alongside rendang, satay, or sambal shrimp for an unforgettable meal bursting with tropical flavors. Perfect for both weeknight dinners and special occasions, this coconut rice recipe is sure to transport your taste buds to Southeast Asia!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1.5 cups Coconut milk
- 1 cup Water
- 2 leaves Pandan leaves (optional, tied into a knot)
- 1 inch Fresh ginger (peeled and sliced)
- 1 teaspoon Salt
Instructions
Rinse the jasmine rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a medium saucepan, combine the rinsed rice, coconut milk, water, pandan leaves, ginger slices, and salt.
Stir the mixture gently to combine, ensuring that the rice is evenly submerged in the liquid.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Once the mixture begins to boil, reduce the heat to low and cover the saucepan with a tight-fitting lid.
Simmer the rice for 18-20 minutes, or until the liquid has been fully absorbed and the rice is tender. Avoid lifting the lid during this time to ensure even cooking.
After the cooking time is complete, remove the saucepan from the heat and let the rice rest, covered, for 5-10 minutes. This allows the steam to finish cooking the rice and enhances the fluffiness.
Discard the pandan leaves and ginger slices. Use a fork to gently fluff the rice before serving.
Serve warm as a side dish with your favorite Indonesian dishes such as rendang, satay, or spicy sambal shrimp.
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.3 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
