Dairy-Free Kiri Bath (Coconut Milk Rice)

Instructions

1. 1Rinse the 1 cup of long grain rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear, which usually takes 1-2 minutes.
2. 2In a medium-sized heavy-bottomed pot (approximately 2-3 quart capacity) with a tight-fitting lid, combine the rinsed 1 cup of long grain rice, 2 cups of full-fat coconut milk, 1 cup of water, and 1/2 teaspoon of salt.
3. 3Place the pot over medium-high heat. Bring the mixture to a rolling boil, where large, rapid bubbles break the surface (the liquid will reach approximately 100°C / 100°C). Stir occasionally to prevent sticking.
4. 4Immediately reduce the heat to low, cover the pot tightly with its lid, and simmer gently for 15-20 minutes. The liquid will maintain a temperature just below boiling, around 93.33-98.89°C / 93-99°C. The rice is cooked when all the liquid has been absorbed and the grains are tender; you will see small craters on the surface.
5. 5Remove the pot from the heat and let it rest, still covered, for 5 minutes to allow the rice to finish steaming. After resting, carefully remove the lid, gently fluff the cooked rice with a fork, and serve warm.

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