Coconut Jasmine Rice (Printable)

Aromatic jasmine rice cooked with coconut milk for a creamy, subtly sweet side perfect with Asian dishes.

# 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)

# Method:

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

# Expert Pointers:

01 -
  • It transforms basic rice into something aromatic and gently sweet without any fuss or fancy techniques.
  • One pot, one timer, and you've got a side dish that makes people ask for the recipe.
  • Works with almost any main dish, from curries to grilled fish to simple roasted vegetables.
02 -
  • The resting step is non-negotiable—skip it and your rice will be slightly mushy instead of perfectly tender.
  • Don't stir once the lid goes on; you'll break the grains and release starch that makes everything gluey.
03 -
  • If you accidentally add too much liquid, don't panic—remove the lid and let it cook on low heat for a few more minutes to evaporate the excess.
  • The best version happens when you use full-fat coconut milk and don't rush the resting period; these two things matter more than anything else.
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