Coconut rice

Preparation info
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By Christine Manfield

Published 1999

  • About

Although this rice is not cooked with any spice, it always accompanies spicy food, so I have included it here for your convenience. It is mostly used with Nonya and Singaporean cooking.


  • 400 g jasmine rice
  • 1 teaspoon sea salt
  • 400 ml


  1. Wash rice thoroughly a few times in cold water.
  2. Put all ingredients into a saucepan and stir well.
  3. Cover with a lid and bring to a boil over moderate heat.
  4. Stir to prevent sticking, then reduce heat and simmer for 15 minutes until liquid has been absorbed by rice and grains are soft but not broken.