Coconut Jasmine Rice (Printable Page)

Aromatic jasmine rice cooked in creamy coconut milk with a subtle sweetness and fragrant aroma.

# What You Need:

→ Rice

01 - 1 cup jasmine rice

→ Liquids

02 - 1 cup full-fat unsweetened coconut milk
03 - 1 cup water

→ Seasonings

04 - ½ teaspoon salt
05 - 1 teaspoon sugar (optional)

# Steps:

01 - Rinse the jasmine rice under cold water until the water runs clear, then drain thoroughly.
02 - In a medium saucepan, combine rinsed rice, coconut milk, water, salt, and sugar (if using). Stir to mix evenly.
03 - Place saucepan over medium heat and bring mixture to a gentle boil.
04 - Reduce heat to low, cover tightly, and simmer for 15 minutes.
05 - Remove from heat and allow rice to sit, covered, for 10 minutes to absorb remaining liquid.
06 - Gently fluff rice with a fork before serving.

# Expert Advice:

01 -
  • The coconut milk creates a subtle sweetness and creaminess that makes plain rice feel like a special occasion.
  • It's genuinely hard to mess up once you understand the basic technique of covering and letting the rice sit undisturbed.
  • Works alongside almost anything—Thai curries, grilled chicken, stir-fried vegetables—without overshadowing what it's paired with.
02 -
  • Lifting the lid while cooking will release steam and throw off your timing—resist the urge to peek, even though it smells amazing.
  • The resting time after cooking is non-negotiable; it's when the rice transforms from al dente to perfectly tender.
  • Full-fat coconut milk is essential; lite versions won't give you that silky texture or flavor.
03 -
  • If you're cooking for a crowd, this recipe doubles easily, but don't double the salt—add it gradually to taste instead.
  • Leftover rice keeps for three days in the fridge and reheats beautifully in a covered saucepan with a splash of water over low heat.
Go Back