SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/coconut-rice-with-crispy-shallots-2
Printed September 2, 2026
Printed September 2, 2026
5-Ingredient Magic
Coconut Rice with Crispy Shallots
Jasmine rice simmered in coconut milk becomes ridiculously creamy, while fried shallots add crunch and sweetness. This is the rice that ruins plain rice forever.
Ingredients
- 1.5 cups jasmine rice
- 1 can (14 oz) coconut milk
- 4 large shallots, thinly sliced
- Vegetable oil for frying
- Salt
Preparation
Across Southeast Asia, coconut rice appears in countless forms—nasi lemak in Malaysia, khao man in Thailand. The principle is always the same: replace water with coconut milk and transform rice from background player to star. Crispy shallots add textural contrast and a hit of sweetness that makes every bite different.
Preparation
- Rinse the rice under cold water until the water runs clear, then drain.
- In a pot, combine the rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- While the rice cooks, heat about 1/2 inch of vegetable oil in a small skillet over medium heat. Fry the sliced shallots, stirring frequently, until golden brown and crispy (watch carefully—they go from golden to burnt quickly). Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
- Fluff the coconut rice with a fork and transfer to a serving bowl.
- Top with the crispy shallots and their fragrant oil.
This rice is rich enough to be a meal with just a fried egg on top, but it also pairs beautifully with grilled meats, curries, or stir-fries.
