Thai Coconut Rice

Instructions

1. Prepare the aromatics
   In a medium saucepan, heat the coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant but not browned.
2. Combine rice and liquids
   Add the rinsed jasmine rice to the pan and stir for 30 seconds to coat with the aromatic oil. Pour in the coconut milk and water. Add salt and sugar, stirring to combine.
3. Add pandan leaves
   If using pandan leaves, tie them into knots and add to the rice mixture. This will infuse the rice with a subtle, sweet aroma as it cooks.
4. Bring to a boil
   Increase heat to high and bring the mixture to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
5. Simmer the rice
   Once boiling, reduce heat to low, cover the pan with a tight-fitting lid, and let simmer for 15-18 minutes or until all liquid is absorbed and rice is tender.
6. Rest the rice
   Remove from heat and keep the pan covered. Let the rice rest for 5-10 minutes to finish steaming and to allow the flavors to develop further.
7. Fluff and serve
   Remove the pandan leaves if used. Fluff the rice gently with a fork to separate the grains. Transfer to a serving dish, garnish with toasted sesame seeds and chopped cilantro before serving.