Best Coconut Rice (Low FODMAP)

5 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 6 • Ok to make ahead: Steps 1-4

It’s time to take your rice game up a few notches with this super creamy coconut rice. Serve this rice with our grilled cod and pineapple salsa for an island-themed dinner, or with curried chicken, sticky ginger chicken, kung pao chicken, or stir fry. It makes a delicious foundation for any Asian-themed main course.

Ingredients

2 teaspoons olive oil or toasted sesame oil

2 cups jasmine rice, rinsed and drained

1 can coconut milk (14 ounces)

10 ounces water (for a total of 3 cups of liquid)

1 teaspoon kosher salt

Directions

(1) Prepare: Put the rice in a fine strainer and rinse under cold water until the water runs clear. Set aside and let drain.

(2) Saute: Heat the olive oil or toasted sesame oil in a large saucepan over medium heat. Add the rice and sauté for 2 minutes.

(3) Cook: Add the coconut milk, water, and salt and bring to a boil. Reduce heat to a simmer, cover, and cook 15-20 minutes, until the liquid has been absorbed.

(4) Finish: Fluff with a fork and let sit, covered, until ready to serve.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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