Enclave - Steamed Coconut Rice

Note: It’s best to soak the rice for at least 8 hours or overnight. This is a very important step, not only for flavor but also for health, so please do not omit it if possible.

Enclave - Steamed Coconut Rice


  • 1 cups jasmine rice

  • 1 cups sticky rice

  • 1/2 cup coconut milk

  • 1 Tbsp toasted sesame seeds (optional)


STEAMING METHOD ( preferred )

  1. In a steamer, add water to the bottom of the pan

  2. Rinse and strain the rice, then place in the top rack of the steamer with banana leaves, bamboo, or cheesecloth

  3. Steam for 15-20 minutes or until translucent

  4. Warm up the coconut milk, do not let it hard boil or it will curdle

  5. Remove rice and put in a medium-sized bowl. Pour warmed coconut milk over top

  6. Cover and let sit for at least 5 minutes to allow the rice to absorb the coconut milk

  7. Uncover and fluff rice when ready to eat

  8. Top with toasted sesame seeds (optional)

Serve with Enclave’s No Worry Kabocha Curry.


  1. In a medium pot, add rice and coconut milk

  2. Add enough water by using the index finger method* or add in approximately 3 cups of filtered clean water

  3. Turn on stove to medium-high heat and bring to a boil, then cover and reduce heat to the lowest possible setting

  4. Cook for 12-18 minutes or until all liquid has been absorbed

  5. Uncover and fluff rice when ready to eat

*The index finger method is a traditional way to measure the amount of water to be added. Place your index finger so it is just touching the top of the rice, then and add enough water so that it just reached the top line of the inside marking of your finger.

Photo by Mgg Vitchakorn