Easy Coconut Jasmine Rice

4.86 from 21 votes

This easy coconut jasmine rice comes together in just 25 minutes. It's fragrant, tender, and aromatic with perfectly separated grains. It pairs well with any main dishes, and it's make-ahead friendly.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Asian

Diet: Vegan

Servings: people

Calories: 225kcal

Author: Tania

Equipment

3-quart saucepan

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition