Coconut Jasmine Rice

The combination of ingredients creates a unique dish that is bursting with bright, tropical flavors. Jasmine rice prepared with coconut milk is a popular type of rice in many parts of South Asia, Thailand, and the Caribbean.

To make it, long-grain rice is first cooked in a mixture of coconut milk, coconut water, and a touch of sugar until tender and fluffy, then seasoned with salt for added flavor. This fragrant combination makes coconut rice an ideal accompaniment to all sorts of dishes from South Asian curries to soups or even grilled chicken or fish.

How to Make Coconut Jasmine Rice:

This recipe is mostly hands-off. Just make sure to follow the steps for the fluffiest, most flavorful coconut rice!

See the recipe card below this post for the ingredient amounts and full instructions.

1. Rinse the rice until the water runs clear.
2. Place the rice, coconut milk, coconut water, sugar (if using), and salt in a medium saucepan and stir to combine.

3. Bring to a boil. Add the lid then immediately reduce to the lowest heat setting (cook at a very low simmer).
4. Cook for 15 to 20 minutes.
5. Remove from heat when the rice appears fluffy. Leave the pan covered, and let the rice sit undisturbed for 10 minutes, then fluff with a fork.
6. Top with toasted coconut and serve warm!

Tips for Success:

• Don’t skip the rinse! Make sure to rinse the rice until the water runs clear to remove starch that makes rice gummy.
• Use water in place of coconut water if desired.
• Don’t cook the rice on too high of heat; otherwise, the sugars in the ingredients will stick and burn. We’re aiming for low and slow with this recipe.
• Add garlic, ginger, cilantro, sesame seeds, or other seasonings (cumin, curry powder, etc.) according to taste preferences before serving.

How to Store Coconut Rice:

Refrigerator: To store coconut rice in the refrigerator, first let it cool to room temperature. Then place it in an airtight container and store it in the refrigerator for 4 to 5 days.

Freezer: To freeze coconut jasmine rice, allow the cooked rice to cool completely before transferring it to an airtight container or freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To Reheat: To reheat the rice, warm it on the stove over low heat. Stir it until it is warmed through. You might need to add a tablespoon or two of water.

You can also reheat it in the microwave for 45 seconds to 1 minute until it reaches the desired temperature.

What type of coconut milk do I use?

We use full-fat, canned unsweetened coconut milk located in the international foods aisle of the supermarket. Refrigerated coconut milk in the carton won’t work for this recipe.

Can I use only coconut milk without the coconut water?

Unfortunately, no. Coconut milk alone is too thick for the rice to absorb.

The jasmine rice needs a thin liquid, like coconut water or water, in addition to coconut milk to make sure it cooks properly.

Can I use lite coconut milk?

Yes, absolutely! Full-fat coconut milk may be replaced with lite coconut milk.

The coconut flavor won’t be as pronounced but the rice will still taste great!

Can I use coconut cream?

Yes, coconut cream works in this recipe. The fat content of coconut cream is higher than that of coconut milk, so make sure you use plenty of thin liquid.

Can I use another type of rice?

We love jasmine rice for this recipe because the flavor and aroma of the rice are wonderful before adding the coconut flavors. However, there are other options if you’d like to make something other than jasmine rice with coconut milk.

Opt for long-grain rice, such as basmati, white, or even brown rice. If you make brown rice with coconut milk, the cooking time and water amount need to be increased.

Other Side Dishes You May Love:

• Roasted Potatoes
• Easy Sautéed Mushrooms and Onions
• Roasted Frozen Vegetables

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