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Coconut Jasmine Rice

Coconut Jasmine Rice is the perfect light and flavorful side dish. Made from long-grain jasmine rice, rich coconut milk, and coconut water, this dish is sure to be a hit with any meal! Get creative in the kitchen by adding additional flavors such as ginger or garlic for an extra burst of flavor.

Serve coconut rice with one of our other delicious recipes like Shrimp Curry, Beef with Garlic Sauce or Coconut Lime Chicken.

Top down view of a serving dish filled with coconut jasmine rice.

Jasmine Rice with Coconut Milk

Easy coconut jasmine rice is a delicious side dish that infuses traditional jasmine rice with the delightful aroma and nutty flavor of coconut milk. It’s a great way to add a subtle coconut flavor to your favorite dishes.

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.
Rinsed rice in a mesh strainer.
Rice poured into a pan of coconut milk, coconut water, and sugar.
  1. Bring to a boil. Add the lid then immediately reduce to the lowest heat setting (cook at a very low simmer).
  2. Cook for 15 to 20 minutes.
  3. 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.
  4. Top with toasted coconut and serve warm!
Cooked rice in a pan.

Tips for Success:

  • Soak the rice for about 30 minutes before cooking to reduce stickiness and cook time.
  • 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.

Top down view of a large dish filled with coconut flavored rice.

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!

Side view of coconut rice in a bowl.

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.

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Large dish of coconut jasmine rice.

Coconut Jasmine Rice

4.7 from 12 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 30 minutes
Servings: 8 Servings

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Ingredients

  • 2 cups jasmine rice
  • 13 ½ ounces full-fat unsweetened coconut milk
  • 1 ¼ cups coconut water
  • 1 tablespoon granulated sugar optional
  • ½ teaspoon kosher salt

Instructions 

  • Rinse the rice until the water runs clear.
    2 cups jasmine rice
  • Add the rice, coconut milk, coconut water, sugar (if using), and salt to a medium saucepan and stir to combine. Bring to a boil then cover and reduce to a low simmer. Cook for 15 to 20 minutes.
    13 ½ ounces full-fat unsweetened coconut milk
    1 ¼ cups coconut water
    1 tablespoon granulated sugar
    ½ teaspoon kosher salt
  • Remove from heat and leave the pan covered. Let the rice sit undisturbed for 10 minutes, then fluff with a fork.
  • Top with toasted coconut. Serve warm.
  • Scroll up and see post for tips, FAQs, and storage information.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of rice. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 0.5cup | Calories: 158kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 191mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
Recipe Rating




Audrey

Sunday 18th of April 2021

I too got a burn notice while cooking this but maybe it’s because I have the big Instant pot. My husband ate it anyway super aldente lol...

Kim

Sunday 18th of April 2021

Hi Audrey!

We're sorry to hear you got a burn notice. If you have an 8-quart, extra water may help. Every model is a little different and require different amounts of water to cook properly. Thanks for stopping by, and we hope you have a wonderful week!

Reta

Wednesday 1st of July 2020

I don't usually have a problem making regular rice, but for some reason the burn notice came on when making this rice. I saved the top part of the rice, and put it in a bowl, and am trying to finish it off with pot in pot method. // Just got it out, and saved it! YUMMY!

John

Thursday 2nd of July 2020

Thank you for commenting, Reta! We're glad it turned out okay. I'm sorry you got a burn notice. I've heard that happening with some models (3-quart in particular). But, I'm happy everything worked out. Thank you again for coming to share your experience. Have a lovely day :)

Lynn

Saturday 7th of March 2020

I have a Thermomix and normally I would just add water. The next time I make it, I'm going to add Coconut Milk for a change.

I also like Coconut Cream and often add that to Basmati Rice to make a rice pudding.

John

Saturday 7th of March 2020

Good Morning Lynn, coconut cream and Basmati rice pudding sounds lovely! Thank you for commenting on the recipe card. Have a wonderful day :)