This easy coconut jasmine rice is light, fragrant, and so delicious. It always comes out really tender with perfectly separated grains. It’s ready in just 25 minutes and it’s make-ahead friendly!
Try it with this easy weeknight Chicken Teriyaki Stir Fry! It also works as a base for rice bowls, such as these amazing Bang Bang Shrimp Bowls!
We love making this tender coconut jasmine rice at home! It pairs beautifully with almost anything, my favorite being these Air Fryer Salmon Bites and Lemon Miso Chicken. Needless to say, it’s great with a variety of curries too!
The fragrant jasmine rice is simmered in rich coconut milk, which gives it a subtle aroma and delicate coconut flavor without being overpowering. The texture is soft and fluffy, with grains that stay perfectly separate, not mushy or sticky.
For the best results, I use Thai jasmine rice and unsweetened coconut milk. This simple combination creates light, fragrant rice that’s versatile enough to serve with a variety of dishes.
Jump to:
Why I Love This Recipe
- Soft, fluffy, tender with perfectly separated grains, not sticky, gummy, or too wet. The trick is rinsing the rice before cooking and using the right amount of liquid.
- Aromatic coconut flavors. Simmered in coconut milk, the rice is fragrant with a light, nutty coconut aroma that isn’t overpowering.
- Multiple methods. My favorite way to make coconut jasmine rice is over the stovetop, but you can use the rice cooker or pressure cooker.
Made with Thai-Style Coconut Milk
Not all coconut milk works the same. Flavor and consistency vary a lot by brand and type. For best results, use Thai-style canned full-fat unsweetened coconut milk. I’d recommend the brand Thai Kitchen.
Avoid light coconut milk (too watery), coconut cream (too thick), and coconut milk beverages (not suitable for cooking).
Tip: When you open the can of coconut milk, it may look separated. That’s normal. Just stir it really well until smooth and combined before using.
Ingredient Notes
You only need 4 basic ingredients to make the best coconut jasmine rice. Below are a few ingredient notes that I hope you find helpful when shopping!
- Unsweetened coconut milk (canned): Thai-style full-fat coconut milk is best for flavor and texture. Make sure you get the canned version, not the coconut beverage.
- Uncooked jasmine rice: It’s fragrant and cooks beautifully, and pairs really well with coconut flavors. If you can’t find jasmine rice, you can use long grain rice or basmati.
- Water and salt
Per usual, ingredient quantities can be found in the recipe card down below.
How to Make Coconut Jasmine Rice
Step 1: Rinse uncooked jasmine rice through a sieve with cold water, using your hands to gently swirl it around. Rinsing the jasmine rice will remove extra starch and improve the texture, so it won’t be sticky, starchy, or too wet.
Step 2: In a medium pot, combine coconut milk with water and salt. Bring to a low boil over medium heat, then add the rinsed rice and give it a quick stir. Bring to a boil and then bring down to a simmer. Cover with a lid. Stir the rice one more time before covering with the lid.
Step 3: Simmer for 18-20 minutes. Remove from heat and let it stand for 8-10 minutes, covered. Then, fluff with a fork and serve.
Step 4: Serve with your favorite main dishes!
Tips for Success
- Stir the coconut milk before using. When you open the canned coconut milk, it may look separated. That’s normal. Just stir it really well with a spoon until evenly combined.
- Rinse the rice several times with water to remove excess starch. This will prevent the rice from being mushy or sticky.
- Use the right amount of liquid, as listed in the recipe card below, to get the right texture. Please note that if using a rice cooker, you’ll need to adjust the amount of liquid accordingly (see instructions below).
- Let the rice cook undisturbed. Checking or stirring often will only make it mushy.
- If you can’t find jasmine rice, you can use regular long grain rice or basmati rice.
Coconut Rice in the Rice Cooker
To make coconut rice in a rice cooker, you need a little bit less liquid than what the recipe calls for (about ½ cup less water). Here’s how:
- Rinse jasmine rice (2 cups uncooked) thoroughly as directed. Use a fine-mesh strainer.
- In a rice cooker, combine the unsweetened coconut milk (14 ounces), 1 cup water, ¾ teaspoons salt, and the rinsed rice. Mix to combine. Tip: I use a 3-cup capacity (uncooked) rice cooker.
- Press the “cook” button or setting in your rice cooker. It should take about 20 minutes, depending on the brand of your rice cooker.
- Let it sit for 5 minutes in the “warm” setting. Then, fluff and serve.
Recipe FAQs
Rinsing the rice washes away extra starch, ensuring that the rice will turn out tender with separated grains, not mushy or sticky.
Use unsweetened, canned full-fat coconut milk, preferably Thai-style. Don’t use light coconut milk (lacks flavor), coconut cream (too thick) or coconut milk beverage (contains added ingredients).
No, it will be too thick.
Yes! See full instructions under Notes in the recipe card down below.
Pairing and Serving Ideas
Coconut jasmine rice pairs well with a variety of main dishes, and it’s especially great with seafood or chicken. Try these!
Build bowls: Bang Bang Shrimp Bowls, Chicken Teriyaki Bowls
Make fried rice with leftover coconut rice. Try my Curry Fried Rice with Chicken!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Easy Coconut Jasmine Rice
Equipment
Ingredients
- 1 can (14 ounces) unsweetened coconut milk (full fat) - I use Thai Kitchen brand
- 2 cups uncooked jasmine rice
- 1 ½ cups water
- ¾ teaspoons Kosher salt - plus more to taste
Instructions
- Stir the coconut milk: When you open the can of coconut milk, it may look separated, that’s normal. Simply stir it with a spoon really well until evenly combined.
- Rinse rice thoroughly with cold water using a colander, using your hands to gently swirl it around. Set aside.
- In a 3-quart saucepan or pot, combine the coconut milk, water, and salt. Over medium heat, bring to a low boil. Then, add the rinsed rice and give it a quick stir. Bring back to a low boil, then reduce to a simmer.
- Cover with the lid and simmer for about 18 minutes undisturbed until the water has been absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff and serve.
Notes
- Rice cooker instructions: Reduce the liquid slightly. For 2 cups rinsed jasmine rice, use 1 can of unsweetened coconut milk, 1 cup water, and ¾ teaspoon salt. Cook according to your rice cooker’s instructions.
- Pressure cooker: Use the same ingredient quantities listed in the recipe card, no need to adjust. Combine all ingredients. Close lid and pressure cook on high for 5 minutes, and allow a 10-minute natural release. Release excess steam by turning the knob to vent, and then open the lid carefully.
- Use canned unsweetened full-fat coconut milk, preferably Thai-style. I like the Thai Kitchen brand. Don’t use light coconut milk (lacks flavor), coconut cream (too thick), or coconut milk beverage (includes added ingredients).
- Reheating: Spread and loosen rice in a bowl. Add a few splashes of water and microwave for about 1 minute or until warm.
- Freeze in freezer-friendly resealable bags for up to 3 months. Thaw in the refrigerator overnight and reheat.
Kayla says
We loved this coconut rice! I was a little worried about if we would or not, and almost didn’t make it. But I’m so glad I did! It was so good with your Huli Huli chicken recipe!
Tania says
I’m so glad you tried it. Thank you for your kind words!
Rebekah says
I’ve tried a lot of coconut rice recipes that just never turned out right. This one is perfect!
Corina Jansen says
If I’m doubling the recipe, do I need to adjust the cooking time?
Tania says
No need to double the cooking time. Maybe give it an extra 5 to 10 minutes – it’s ready when tender and all water has been absorbed.
JRC411 says
If you add a tablespoon of brown sugar, or to taste, it really brings out the coconut flavor. I also throw in a handful of shredded coconut.
Tania says
That sounds lovely!
Meredith Castro says
This was excellent. The rice was moist, creamy and very easy to make. I put all of the ingredients into the rice cooker and it was perfect. It went excellent with Thai chicken breast.
Mary W says
Oh, my GOODNESS, how I love this rice! And I haven’t eaten rice for awhile because it didn’t excite me. But this is divine!
Tania says
Thank you, Mary!
Lynne says
I love coconut rice, this recipe worked great as a base. I added fresh ginger sauteed it up in a bit of coconut oil along with some chili flakes. Next added rice, let it slightly toast, then added water and coconut milk and salt. Added green onions to finish and served with salmon and brocolli. Saved into my faves!
Tania says
Thank you Lynne! I love that you added fresh ginger and chili flakes. I’m going to try that next time I make dinner too!
Nancy says
If adding the ginger, how much would you use?
Tania says
about 0.5 teaspoon!
Lisa says
That was easy and delicious 👍🏽
Tania says
Thank you!
Cristina says
SO GOOD. It was fragrant, tender and delicious. Everyone loved it! I found the perfect recipe to prepare at home.
melinda anderson says
I LOVE Jasmin Rice and I LOVE Coconut Jasmin Rice. I did NOT love this. It was very bland. It was like both flavours were washed out instead of enhancing one another. 🙁 Maybe I did something wrong…
Tania says
Hi Melinda. Thank you for your feedback. I appreciate it!
Heidi says
This was so good! I made it with coconut rice and steamed petite peas and it went together perfectly.
Heidi says
Actually, I thought I was commenting on the grilled tuna I made with your coconut rice, so grilled tuna goes with this rice very well:)
Natalie says
I put all the ingredients into my rice cooker and it came out great!!! Really good recipe and paired well with Thai chicken thighs 😊
Denise says
Hello Natalie,
How long did you cook it in the rice cooker? And is there a big difference between coconut milk and coconut cream?
Tania says
Hi Denise! It depends on your slow cooker. Most rice cookers take about 25 minutes. Coconut cream may be too thick for rice, so I’d recommend using canned coconut milk.
Aileen H. says
I cannot stop eating this rice. It turned out so beautiful. I am certain this will be in regular rotation from now on.
Tania says
So happy to hear you liked it, Aileen!
Lindsey says
Is it possible to throw all of the ingredients in a rice cooker and cook it that way?
Tania says
I haven’t tried it that way, but I don’t see any problems with that. I think it should be okay!