Ingredients:

  • 1½ cups purple jasmine rice
  • 2¼ cups water
  • ½ tsp salt
  • 1 tbsp coconut oil

Instructions:

  1. Place the 1½ cups purple jasmine rice in a fine-mesh strainer and run cold water over it, gently swirling the grains with your fingers until the water running through the bottom is clear.
  2. Combine the rinsed rice, 2¼ cups water, ½ tsp salt, and 1 tbsp coconut oil in a heavy-bottomed pot.
  3. Bring the mixture to a boil over medium-high heat.
  4. As soon as it reaches a rolling boil, turn the heat to the lowest setting, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.
  5. Remove the pot from the heat but keep the lid on; let it sit undisturbed for 10 minutes to allow the steam to finish cooking the centers.
  6. Use a rice paddle or fork to gently fold and lift the grains until they are airy and separated.