Coconut Jasmine Rice (Printable)

Aromatic jasmine rice cooked with creamy coconut milk for a subtly sweet, fragrant side dish.

# 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 jasmine rice under cold running water until clear, then drain thoroughly.
02 - In a medium saucepan, mix rinsed rice, coconut milk, water, salt, and sugar if using.
03 - Bring the mixture to a gentle boil over medium heat.
04 - Reduce heat to low, cover tightly, and simmer for 15 minutes.
05 - Remove from heat and let it sit covered for 10 minutes to absorb remaining liquid.
06 - Gently fluff the rice with a fork before serving.

# Expert Suggestions:

01 -
  • It turns a basic side dish into something fragrant and subtly sweet without requiring any exotic technique.
  • Twenty-five minutes from start to finish means you can make it while your curry simmers or your protein cooks.
  • One pot, minimal cleanup, and the rice comes out perfectly fluffy every single time.
02 -
  • Rinsing the rice is not optional if you want fluffy grains; skip this and you'll end up with mushy rice no matter what you do.
  • Don't lift the lid before the 15 minutes are up—every time you do, you release steam and add to the cooking time, which throws off the whole balance.
  • The resting period is just as important as the cooking time; it's what transforms the rice from merely cooked to perfectly tender.
03 -
  • If your coconut milk has separated, shake it well before opening—the cream and liquid need to be evenly mixed for consistent results.
  • Jasmine rice cooks faster than long-grain white rice, so don't extend the cooking time or you'll end up with mushy rice.
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