Easy Coconut Jasmine Rice
This easy coconut jasmine rice comes together in just 25-30 minutes. It's fragrant, tender, aromatic, and so delicious! You can make it over the stovetop, in a rice cooker, or in a pressure cooker.
Servings: 6 people
Calories: 225kcal
Ingredients
- 1 (14 oz) can unsweetened coconut milk (full fat) preferably Thai-style, I like the Thai Kitchen brand
- 2 cups uncooked jasmine rice
- 1 ½ cups water
- ¾ teaspoons Kosher salt
Instructions
- Rinse rice thoroughly with cold water using a colander, using your hands to gently swirl it around. Set aside.
- Stir the coconut milk with a spoon, if needed: When you open the can, it may look separated, and that’s normal. Simply stir it with a spoon until evenly combined.
- In a medium saucepan, combine 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 to a boil again and then reduce to a low simmer. Cover with the lid and simmer for 18-20 minutes until water has been absorbed and rice is tender.
- Remove from heat and let it sit, covered, for 8-10 minutes. Fluff with a fork and serve.
Notes
- Rice cooker instructions: You need to reduce the amount of liquid for this method (1 cup water instead of 1.5 cups). In a rice cooker, combine 1 (14-ounce) can of unsweetened coconut milk, 1 cup water, ¾ teaspoons salt, and the rinsed rice. Cook rice.
- Instant pot instructions: 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).
- Adjust proportionally for different servings. Cut it in half, double it, triple it, etc. It’s that simple!
- Make ahead and storing: Make this up to 2 days in advance. Loosely pack rice in containers and refrigerate. Don’t pack the rice too tight.
- Reheating: Spread and loosen rice in a bowl. Add a few splashes of water and microwave for about 1 minute or until warm.
- Freezing: Freeze in freezer-friendly resealable bags for up to 3 months. Thaw in refrigerator overnight and reheat.
- Jasmine rice: Regular long grain rice or basmati rice. However, it will lack the aromatic tones of jasmine rice.
Nutrition
Calories: 225kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 297mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg