Coconut jasmine rice is one of those simple side dishes that quietly makes everything on the plate better. It is soft, fragrant, and lightly sweet with just enough coconut flavour to feel a little more special than plain rice without adding any extra work.
It is especially good served with curries, grilled meats, or anything with bold or spicy flavours like this Thai Basil Chicken, Thai Green Curry, Sesame Chicken Stir Fry or Pineapple Pork Chops. I also like it as a base for rice bowls or alongside simple roasted vegetables when I want something a little more interesting than plain rice.
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🥘Ingredients and Substitutions
Jasmine rice
This is the best choice for light, fluffy rice with a slightly floral aroma. It holds its texture well and pairs naturally with coconut milk. You can use basmati or long grain rice but you may need to adjust the amount of liquid to reach your desired texture.
Light coconut milk
Light coconut milk keeps the fat content down and the coconut flavour subtle. If you prefer a more decadent, coconut-forward version, you can use full-fat coconut milk instead for a richer, softer result.
Granulated sugar
A small amount enhances the natural sweetness of the coconut. You can increase, reduce or omit it depending on how sweet you want your rice to be.
Water (to make 2 cups total liquid)
This balances the coconut milk so the rice cooks evenly and doesn't become too heavy or sticky.
For a complete list of ingredients see the recipe card below.
🔪How to Make Coconut Jasmine Rice
Step 1 - Rinse rice under cool water until the water runs clear. I like to agitate the rice to speed up the process.
Step 2 - Add rinsed rice to a medium pot. Pour in coconut milk, add enough water to bring total liquid to 2 cups, and add sugar. Stir well. Bring mixture to a boil over high heat.
Step 3 - Once boiling, reduce heat to low, cover, and cook for 10 minutes. Remove from heat and let rest, still covered, for 10 minutes. Fluff with a fork before serving.
For detailed instructions see the recipe card below.
Expert Tips
Rinse rice thoroughly to remove excess starch and keep grains separate. I like to agitate the grains to speed up the process.
Do not lift the lid while cooking or resting. Steam is essential for texture.
Avoid stirring once it starts simmering to prevent breaking the grains.
Letting the rice rest is not optional. This is what finishes the cooking and keeps a nice texture.
Shake or stir coconut milk before measuring if it has separated in the can.
Make it once as per this recipe and adjust the amount of liquid if you prefer a drier or creamier texture.
Recipe FAQs
Yes, but jasmine rice gives the best result for this recipe. Basmati or long grain white rice will work, but the texture will be different and slightly less soft and creamy. You may also need to adjust the liquid slightly depending on the rice type. Play around with it to find your perfect version.
Absolutely. The rice will turn out richer and slightly creamier.
Usually from not rinsing enough or using too much liquid. Measure carefully and rinse until water runs clear. You can also try adjusting the amount of liquid as some different brands can absorb water differently.
Yes. Use water only and omit the sugar. It will be plain jasmine rice with a fluffy texture.
What to Serve With Coconut Rice
- Sweet & Sour Chicken Stir Fry
- Red Curry Meatballs
- Pork in Creamy Mushroom Sauce
- Tofu Stir Fry with Peanut Sauce
- Teriyaki Salmon Bake
More Side Dish Recipes
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Coconut Jasmine Rice
Ingredients
- 1 ½ cups jasmine rice
- 1 can light coconut milk, 400 ml/13.5 oz
- 1 teaspoon granulated sugar
Instructions
- Rinse rice thoroughly under cool running water until the water runs clear.
- Add rice to a medium pot. Pour in coconut milk, plus enough water to equal 2 cups, and sugar. 1 ½ cups jasmine rice, 1 can light coconut milk, 1 teaspoon granulated sugar
- Stir once and bring to a boil over high heat. As soon as it comes to a boil reduce heat to low and watch until it comes to a very gentle simmer. Cover and cook for 10 minutes.
- Remove from heat and keeping the lid on, let rest for another 10 minutes. Fluff rice with a fork and serve.
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