This quick, simple coconut rice recipe is unusual in that it uses coconut water instead of the typical coconut milk. The result is a lighter, slightly sticky texture and delicate, refined coconut flavor. This rice is a great counterpoint to spicy foods, seafood, and Southeast Asian, Caribbean, or South American cuisines. There is a nutritional boon too since coconut water is naturally fat-free, and is high in potassium, magnesium, and vitamin C.
This recipe calls for Thai jasmine rice, a long-grain variety of fragrant rice that is native to Thailand. The name jasmine doesn't refer to the flavor, which is somewhat buttery and may remind you of popcorn, but instead refers to the color, as the rice is white like a jasmine flower. This recipe is for two to four people (depending on how you are serving it) but it is easily doubled.
- Place the coconut water in a medium saucepan and bring just to a boil.
- Stir in the rice. As soon as it returns to a boil, cover, reduce heat to low, and simmer for 15 to 20 minutes, or until the coconut water is absorbed and the rice is tender.
- Remove from the heat and allow the rice to rest, covered, for a few minutes before serving.