Indulge in my Coconut Jasmine Rice recipe, which offers a perfect balance of subtle sweetness with a creamy taste. Pair this rice with a spicy curry, grilled seafood, or with my Chicken Teriyaki Pineapple Bowl recipe. Serve this amazing tasting rice with a slice of my Curry Pot Pie or use to replace the noodles in my Thai Inspired Chicken Meatball Soup.
If you don't have any coconut milk, try making my Buttered Garlic Rice or my Cheesy Rice recipes. Use any leftover rice to make a filling batch of my Beef and Rice Soup.
Ingredients
Find below the (short) list of ingredients needed to make Coconut Jasmine Rice.
- Scented Jasmine Rice
- Full Fat Coconut Milk
- Salt
- Fresh Lime Juice (Optional Topping)
- Fresh Cilantro (Optional Topping)
- Chopped Roasted Peanuts (Optional Topping)
See recipe card for quantities.
How to make Coconut Jasmine Rice
Start by rinsing the rice in cold water. Drain the cloudy water and rinse again until the water runs clear. Strain the rice to get most of the water out.
- Combine the coconut milk and the water in a medium sauce pan.
- Whisk the liquids and bring to a boil.
- Place the rinsed rice and the salt in the liquids, and stir everything together. Turn the heat to low and place the lid on the pot.
- Simmer on low for 16-18 minutes or until the liquids have all been absorbed. When cooked, keep the lid on and remove the pot from the heat. Let rest for 5 minutes and then fluff up the rice before serving.
Serve with the optional toppings of lime juice, cilantro and crushed peanuts for tons of authentic and delicious flavors!
Substitutions and Variations
- Lemongrass - Whisk in ½ tablespoon of Lemongrass Paste with the Coconut Milk and water when making the recipe. If using a lemongrass stalk, cut the root tip of 1 stalk. Cut off the lighter 3-4 bottom inches of the stalk, and then smash it to crack it open. Place the piece of stalk in the pot with the rice when following the recipe. Remove the stalk from the rice when serving.
- Brown Rice - Replace the rice with brown rice, by making sure to use the appropriate amount of liquids as per the directions on the package. Use Coconut Milk for half of the liquids called for in the recipe, with the other half being water or broth. Keep following the directions for cooking time also.
- Long Grain White Rice - Substitute the Jasmine Scented Rice with the same amount of regular Long Grain White Rice and follow the recipe as directed.
Storing
Store any leftover Jasmine Coconut Rice in an airtight container. Place in the refrigerator for 2-3 days, or in the freezer for up to a month.
Recipe
Coconut Jasmine Rice
Ingredients
- 1 cup Jasmine Scented Rice
- 1 cup Full Fat Coconut Milk
- ¾ cup Water
- ½ teaspoon Salt
Instructions
- Start by rinsing the rice very well. To do so, place the rice in a bowl and cover with cold water. Move it around and discard the cloudy water. Keep repeating this step until the water in clearer. Strain the rinsed rice and set aside.
- In a medium saucepan, combine the coconut milk, water and salt. Whisk the liquids together and then bring to a boil.
- Once the liquids are boiling, stir in the rinsed rice. Turn the heat down to low and place the lid on the saucepan.
- Simmer on low for 15-18 minutes, or until all the liquids have been absorbed. When cooked, keep the lid on and remove the pan from the heat. Let rest for 5 minutes with the lid on.
- Remove the lid and fluff up the rice with a fork before serving.
Video
Notes
- Fresh Cilantro
- Fresh Lime Juice
- Crushed Roasted Peanuts
- Whisk in ½ tablespoon of Lemongrass Paste with the Coconut Milk and water when making the recipe. If using a lemongrass stalk, cut the root tip of 1 stalk. Cut off the lighter 3-4 bottom inches of the stalk, and then smash it to crack it open. Place the piece of stalk in the pot with the rice when following the recipe. Remove the stalk from the rice when serving.
