Coconut Jasmine Rice (Printable Version)

Jasmine rice cooked in creamy coconut milk for an aromatic, subtly sweet side dish with Asian flavors.

# What You'll 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)

# How-To Steps:

01 - Rinse the jasmine rice under cold water until the water runs clear; drain thoroughly.
02 - In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar if using; stir to blend evenly.
03 - Heat over medium until the mixture reaches a gentle boil.
04 - Reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
05 - Remove from heat and let stand, covered, for 10 minutes to complete liquid absorption.
06 - Gently fluff the rice with a fork before serving.

# Expert Advice:

01 -
  • It transforms ordinary rice into something that tastes like you spent hours on it when you really spent twenty minutes.
  • The coconut milk creates this silky, subtly sweet thing that makes even plain grilled chicken taste restaurant-quality.
  • One pot, minimal fussing, and your kitchen smells incredible the whole time.
02 -
  • Do not skip the rinsing step or stir it while it simmers—both of these things will turn your rice into a starchy porridge instead of fluffy individual grains.
  • If you lift the lid to check on it, you're letting the steam escape and adding at least five extra minutes to the cooking time, so trust the process and resist the urge.
03 -
  • Buy jasmine rice from an Asian grocery store if you can; the quality is usually better and the price is lower than what supermarkets charge.
  • Invest in a pot with a lid that actually closes tightly—loose-fitting lids mean steam escapes and you'll end up with undercooked rice.
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