Save to Pinterest There's something almost meditative about the moment coconut milk hits a hot pan of jasmine rice. That first gentle hiss, the way the grains start to separate and absorb something richer than plain water—it caught me off guard the first time a friend from Thailand showed me this shortcut in her tiny kitchen. She didn't measure anything, just poured and stirred with the confidence of someone who'd made this dish a thousand times. Now, whenever I cook it, I'm right back there, learning that the best side dishes don't need to be complicated.
I remember bringing this to a potluck where everyone was expecting the standard steamed rice, and instead they found something fragrant and slightly luxurious waiting in the pot. One guest asked if I'd bought it from a restaurant, which made me laugh because it genuinely takes less time than most side dishes. That moment sealed it for me: simple recipes that feel a little bit special tend to get made again and again.
Ingredients
- Jasmine rice: 1 cup, preferably rinsed well so the cooking liquid turns milky white. The rinsing removes surface starch and helps each grain stay separate.
- Coconut milk: 1 cup, full-fat and unsweetened, which is the whole point here—it's where the flavor comes from.
- Water: 1 cup, a simple balance that keeps the rice from tasting too heavy.
- Salt: ½ teaspoon, to brighten the coconut without making it salty.
- Sugar: 1 teaspoon optional, if you prefer the rice slightly sweeter or want to balance a spicy curry.
Instructions
- Rinse the rice under cold running water:
- Keep going until the water runs clear and feels almost slippery between your fingers. This step feels small, but it's the difference between fluffy grains and a sticky clump.
- Combine everything in your saucepan:
- Rice, coconut milk, water, salt, and sugar (if using) should be stirred together so nothing sticks to the bottom while you're bringing it up to heat.
- Bring to a boil over medium heat:
- You'll see the liquid start to bubble around the edges. A few minutes in and your kitchen suddenly smells incredible.
- Reduce heat to low and cover:
- Once boiling, drop the temperature down immediately and clap the lid on tight. This is when the rice stops needing attention from you.
- Simmer for exactly 15 minutes:
- Set a timer and don't lift the lid. The rice is absorbing everything at this point, and steam is doing the work.
- Let it rest for 10 minutes after turning off heat:
- Keep the lid on while it sits. This finishing time lets any remaining moisture settle into the grains so they're tender without being mushy.
- Fluff gently with a fork:
- Work the fork down through the rice in a few directions to separate any grains that might have stuck together, then serve.
Save to Pinterest I made this for someone who said they'd never had jasmine rice before, and watching their face when they tasted how fragrant and different it was from regular rice made me realize this dish has quiet power. It's not fancy, but it feels thoughtful in a way that matters.
Making It Even More Aromatic
If you want to dial up the fragrance, add a pandan leaf or a small piece of fresh ginger to the liquid while the rice simmers, then remove it before serving. I've done both, and pandan leans into that intoxicating tropical note while ginger keeps things slightly brighter. You can even add a cinnamon stick for warmth, though that shifts the whole vibe toward something more dessert-adjacent.
Flavor Pairing Ideas
This rice doesn't try to steal the spotlight, which is its superpower. It's at its best next to something with some heat, acidity, or richness—a spicy green curry, tamarind-glazed shrimp, or grilled satay-spiced chicken all sing when served over a bed of this. Even on a plain weeknight with stir-fried greens and a fried egg, it elevates the whole plate.
Customizing Your Coconut Milk Ratio
Start with the 1:1 ratio of coconut milk to water, but once you know how you like it, you can shift things around. Some people replace all the water with coconut milk for something richer and almost creamy, while others add a splash extra water if they prefer their rice a bit more delicate. The cooking time stays the same, but the final taste changes quite a bit.
- For deeper coconut flavor, swap the water for coconut milk.
- For extra richness, reduce water to ¾ cup and keep the full cup of coconut milk.
- For a lighter version, increase water to 1¼ cups.
Save to Pinterest This is the kind of side dish that becomes a regular rotation without you really deciding to make it one—it just gets made because it's worth the effort. Once you've tasted how good it can be, plain rice never quite feels the same again.
Recipe FAQs
- → How do I ensure the rice is fluffy and not sticky?
Rinse jasmine rice under cold water until clear to remove excess starch, then cook covered on low heat to allow gentle absorption of liquids, ensuring fluffy, separate grains.
- → Can pandan leaves be used to enhance flavor?
Yes, adding 1–2 pandan leaves during cooking imparts a subtle, fragrant aroma. Remove leaves before serving for best results.
- → Is it better to use full-fat coconut milk or light?
Full-fat coconut milk provides richer creaminess and depth of flavor, but light coconut milk can be substituted for a lighter dish.
- → What dishes pair well with this fragrant rice?
It pairs excellently with Thai curries, grilled meats, stir-fried vegetables, and other Southeast Asian inspired dishes.
- → Can the water be replaced with more coconut milk?
Yes, replacing water with additional coconut milk enhances richness and creaminess for a more indulgent flavor.