Everyone needs a simple rice side dish! This easy coconut jasmine rice comes out perfectly tender and is infused with that fragrant nutty flavor from coconut milk. It takes only 30 minutes and reheats pretty well too!
Have you ever tried coconut rice at Thai restaurants? If you haven’t, then you need to do it now! It’s pretty amazing. Coconut rice is cooked with creamy coconut milk, which infuses the rice with amazing nutty flavors.
In my easy coconut jasmine rice recipe, I usedThai-style unsweetened coconut milk, water, and jasmine rice. This is a super easy recipe intended for you to make as a quick side for your meals. So, let me show you how to make it!
Why Use Jasmine Rice?
First of all, let’s talk about the right choice of rice: Jasmine rice!
Jasmine rice is a long-grain white rice that is naturally aromatic. Its distinct aroma pairs really really really well with coconut flavors, which is why it’s the perfect choice for this coconut rice recipe. Jasmine rice can be found either in the rice section or the Asian section of most grocery stores.
If you can’t find jasmine rice, you can use another type of long-grain rice.
Making this Easy Coconut Jasmine Rice
4 Ingredients only: Jasmine rice, unsweetened coconut milk, water, and salt.
Here’s how to make the coconut rice:
- Rinse the rice thoroughly: This will get rid of any excess starch, resulting in better texture.
- Stir the coconut milk: When you open the can of coconut milk, you’ll notice that the solids and the fat are separated, which is completely normal. Just stir it with a spoon or a whisk until evenly combined.
- Cook it! In a medium saucepan, bring the coconut milk, water, and salt to a boil. Add rice and stir to combine. Cover with a side and simmer for 16-20 minutes or until the water has absorbed and the rice is tender.
- Let it rest: remove from heat and let it it, covered, for about 10 minutes to allow excess liquid to get absorbed. Fluff with a fork and serve!
It’s easy, quick, and delicious. The coconut flavors are not overpowering at all. In fact, they add nutty and aromatic flavors. It’s delightful!
Pairings
How do I serve this rice, you may ask? I usually pair it with asian-inspired recipes. Try grilled chicken, beef, pork, tofu, or any kind of stir-fries. Tropical-inspired dishes would also go great with this rice.
I served it with my grilled Huli Huli chicken…and let me tell you, it was AMAZING. Seriously amazing. I kept going back for more and more!
If you’re looking for other Asian-inspired recipes, check these out:
Thank you for stopping by! I hope you like this recipe as much as I do. And please don’t forget to pin this recipe!
Tips for Success
- Use jasmine rice. Jasmine rice is naturally aromatic and pairs really well with coconut milk.
- Rinse the rice before using in order to remove extra starch.
- If possible, use Thai-style coconut milk. I find it to be more aromatic and less thick than regular baking coconut milk. I like to use the Thai Kitchen brand.
- Take it to the next level! In step 3, before adding the liquid to the saucepan, sauté a few cloves of minced garlic and finely diced onion with some olive oil until softened and fragrant. Then, add the coconut milk, water, and salt, and continue cooking as directed.
If you try my recipe, use #cookingformysoul on Instagram! Follow me on Pinterest, Instagram, Facebook for the latest fun updates and recipes!
Easy Coconut Jasmine Rice
This easy coconut jasmine rice comes together in about 30 minutes. It's fragrant, nutty, and tender, and pairs really well with Asian and tropical inspired dishes.
Ingredients
- 1 (14 oz) can unsweetened coconut milk (preferably Thai-style, I like the Thai Kitchen brand)
- 2 cups uncooked jasmine rice
- 1 1/2 cups water
- 3/4 teaspoons Kosher salt
Instructions
-
Rinse rice thoroughly with cold water using a sieve. Drain.
-
Stir the coconut milk with a spoon: When you open the can, it will look separated, and that’s normal. Just stir it with a spoon until evenly combined.
-
In a medium saucepan, bring coconut milk, water, and salt to a boil. Add rice and bring down to a simmer. Cover with a lid, and simmer for 16-20 minutes, or until water has been absorbed and rice is tender.
-
Remove from heat and let it sit, covered, for 10 minutes, until liquid has been absorbed completely. Fluff with a fork and serve.
Recipe Notes
- Coconut milk: If you can, use Thai-style coconut milk. I find it to be more aromatic and less thick than regular baking coconut milk. I like to use the Thai Kitchen brand.
- After the cooking time is up, remove the rice from the heating element and let it sit, covered for 10 minutes. Rice needs to rest to fully absorbed the liquid and become fully tender. It will help with texture.
- Storing: store in an airtight container for up to 2 days in the refrigerator.
- Reheating: To reheat, sprinkle some water over the rice and microwave for 1-2 minutes.
I cannot stop eating this rice. It turned out so beautiful. I am certain this will be in regular rotation from now on.
So happy to hear you liked it, Aileen!
Is it possible to throw all of the ingredients in a rice cooker and cook it that way?
I haven’t tried it that way, but I don’t see any problems with that. I think it should be okay!
I put all the ingredients into my rice cooker and it came out great!!! Really good recipe and paired well with Thai chicken thighs 😊
This was so good! I made it with coconut rice and steamed petite peas and it went together perfectly.
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:)