Follow these steps for perfect results
olive oil
canola oil
whole peppercorns
shallots
finely sliced
jasmine rice
salt
ground turmeric
coconut milk
from a well-shaken can mixed with an equal measure of water
water
mixed with coconut milk
Preheat oven to 325°F (163°C).
Heat olive or canola oil in a heavy, ovenproof pan over medium-high heat.
Add peppercorns and let them sizzle briefly.
Add finely sliced shallots and stir-fry until reddish brown.
Reduce heat to low and add jasmine rice, salt, and ground turmeric.
Stir gently for one minute to coat rice with spices and oil.
Pour in the coconut milk-water mixture.
Increase heat to medium-high and bring to a rolling boil.
Cover the pan tightly with foil, crimping the edges, then secure the lid on top.
Place the covered pan in the preheated oven for 30 minutes.
Remove the pan from the oven.
Fluff the rice with a fork to separate the grains.
Quickly cover the rice again and let it rest for 15 minutes before serving.
Expert advice for the best results
Toast the rice in the pan before adding the coconut milk for a nuttier flavor.
Adjust the amount of salt to taste.
For a richer flavor, use full-fat coconut milk.
Garnish with cilantro or chopped green onions before serving.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a bowl and garnish with fresh herbs or toasted coconut flakes.
Serve as a side dish with grilled chicken, fish, or vegetables.
Serve with curries or stir-fries.
Use as a base for grain bowls.
Its acidity and slight sweetness will complement the coconut rice.
Discover the story behind this recipe
A staple side dish in many Southeast Asian countries.
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