Ingredients:

  • 2 cups (400g) Jasmine Rice
  • 13.5 oz (400ml) full-fat coconut milk
  • 1.25 cups (300ml) water
  • 1 tsp fine sea salt
  • 2 tsp granulated sugar
  • 1 pandan leaf or 2 kaffir lime leaves (optional)
  • 1 stalk lemongrass, bruised (optional)

Instructions:

  1. Place the jasmine rice in a fine-mesh sieve and rinse under cold water, agitating the grains with your fingers until the water runs completely clear to remove excess surface starch.
  2. In a heavy-bottomed pot, combine the rinsed rice, full-fat coconut milk, water, salt, and sugar. Stir once to ensure no grains are sticking to the bottom.
  3. Bring the mixture to a simmer over medium-high heat. Once bubbling, immediately reduce the heat to the lowest possible setting.
  4. Cover the pot with a tight-fitting lid and cook for 18–20 minutes. Do not lift the lid during this process.
  5. Remove the pot from the heat and let it rest, covered, for 10 minutes to allow moisture to redistribute.
  6. Gently fluff the rice with a fork and serve.