Coconut Rice

Instructions

1. Rinse the rice
   Place the jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear, about 1-2 minutes. Drain well. This removes excess starch and prevents the rice from becoming too sticky.
2. Toast the coconut
   In a dry skillet over medium heat, toast the shredded coconut for 2-3 minutes until golden brown, stirring constantly to prevent burning. Set aside for garnish.
3. Combine ingredients
   In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, sugar, coconut oil, pandan leaves (if using), cinnamon stick, and cardamom pods. Stir gently to combine all ingredients evenly.
4. Cook the rice
   Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender.
5. Rest and fluff
   Remove the pan from heat and let the rice rest, covered, for 10 minutes. This allows the steam to finish cooking the rice and makes it fluffier. Remove the pandan leaves, cinnamon stick, and cardamom pods.
6. Serve
   Fluff the rice gently with a fork to separate the grains. Transfer to a serving dish and garnish with the toasted coconut and chopped cilantro. Serve hot as a side dish to complement curries, grilled meats, or seafood.