Ingredients:

  • 1.5 cups (300g) Jasmine rice
  • 1 tbsp (14g) coconut oil
  • 1 can (400ml) coconut milk
  • 1 cup (240ml) water
  • 1 tsp (6g) sea salt
  • 5cm fresh ginger, thinly sliced
  • 2 pandan leaves
  • 0.5 tsp (2g) sugar
  • 2 tbsp (15g) shredded coconut, toasted
  • 1 tbsp (15ml) lime juice
  • 2 sprigs (4g) cilantro, chopped

Instructions:

  1. Place the Jasmine rice in a fine-mesh strainer. Rinse under cold running water for 60 seconds until the water runs clear. Drain thoroughly and let air-dry for 2 minutes.
  2. Melt coconut oil in a heavy-bottomed saucepan over medium heat. Add the drained rice and stir constantly for 3-5 minutes until grains are translucent and smell nutty.
  3. Stir in the salt, sugar, ginger, and pandan leaves. Pour in the coconut milk and water. Increase heat to medium-high to bring to a gentle simmer.
  4. Immediately reduce heat to the lowest setting, cover with a tight-fitting lid, and cook undisturbed for 15 minutes.
  5. Remove from heat and let the rice sit, covered, for an additional 10 minutes to finish steaming.
  6. Remove the lid, discard ginger and pandan leaves, and fluff with a fork. Drizzle with lime juice and garnish with toasted shredded coconut and cilantro.