Coconut Rice

Prep time: 2 minutes. Cook time: 12 to 15 minutes (depending on your rice cooker). Rest time: 10 minutes.

The five or less things:

• One cup / 2.5 dl of jasmine or white rice. Jasmine rice works best. It is already a little sweet. Coconut makes it sweeter.
• One can of coconut milk. 13.5 ounces / 400 ml. Full fat. Light coconut milk is coconut milk that went to the gym and lost its personality.
• Half a cup / 1.25 dl of water. Tap water is fine. The coconut milk does most of the work.
• A sprinkle of salt. Optional. Brings out the sweetness. Do not skip it.
• One tablespoon / 15 ml of sugar. Optional. The coconut milk is already sweet. Taste first. Add later if needed.

Directions Step one: Shake the can of coconut milk before opening. The cream separates in the can. Shaking brings it back together. It is like marriage counseling for milk. Step two: Rinse the rice in the inner pot. Add water, swirl, and pour it out. Repeat until the water is nearly clear. This removes excess starch. Step three: Pour the coconut milk and water over the rice. Add the salt and sugar if using. Give it one stir. That is all it needs. Step four: Close the lid. Press the cook button. Walk away. The rice cooker will handle the rest. Step five: When it beeps, leave the lid on for 10 minutes. The steam finishes the job. Do not peek. Peeking lets steam escape. Step six: Open the lid. Fluff with a fork. The rice should be creamy and fragrant. The grains should be separate but slightly sticky. Step seven: Serve hot. This rice is excellent with chicken, shrimp, tofu, or just by itself. It is good enough to eat plain.

Note: This rice is sweet, creamy, and rich. It tastes like a tropical vacation. Serve it alongside teriyaki chicken, grilled fish, or a spicy curry. The coconut flavor pairs beautifully with fresh herbs like cilantro or basil. Top with toasted coconut flakes for extra texture and crunch. Store leftovers in the fridge for up to three days. Reheat with a splash of water to bring back the creaminess.