Coconut Jasmine Rice Recipe
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Looking for a simple and flavorful rice dish to pair with your dinner? Look no further than this delicious Coconut Jasmine Rice! Made with a blend of creamy coconut milk and fluffy, fragrant Jasmine rice, this recipe has a great balance of flavor and texture.
Flavorful Rice Recipe
This easy to make coconut rice recipe is a flavorful way to add a new twist on your basic side of rice and it can be ready in less than 30 minutes. With just a few simple ingredients, you’ll create a delicious, creamy dish that’s sure to impress.
And to ramp up that coco-nutty flavor even further, you can top it with some toasted coconut flakes. Serve it as a side dish with grilled meats and your favorite veggies for a complete meal or pair it with our easy Pineapple & Mango Salsa Chicken or our grilled Shrimp and Chicken Skewers with Lime Cilantro Marinade.
I have found that the secret to perfectly cooked, fluffy, non-lumpy coconut jasmine rice is to make sure the rice has been thoroughly rinsed in water before cooking. This not only “cleans” the rice, but it also rehydrates it and removes the starchy residue that it tends to come with as a byproduct of the rice grains moving and shifting against one another during processing and shipment.
Also, the ratio of rice to amount of liquids (the coconut milk and water) is key. This recipe is designed to use a full can of coconut milk because I hate having leftovers I don’t know what to do with!
Ingredients for Coconut Jasmine Rice
- Jasmine white rice
- Unsweetened coconut milk (I usually use the Thai Kitchen brand)
- Water
- Brown sugar
- Kosher salt
- Unsweetened coconut flakes (optional)
Step-by-Step Directions
- Place rice in a bowl and add enough cold water to cover. Using a spoon or your hands stir and swirl the rice, the water should start to look cloudy. Pour off the cloudy water and add more water to cover. Repeat the process until the water is no longer cloudy, 2-3 times is usually enough.
- Now place the coconut milk, water, sugar and salt in a medium saucepan over med-high heat, whisking until any coconut milk solids are emulsified with the liquids. Then add the rice.
- Bring to a simmer and then turn heat down to low and cook covered with a lid for 15 minutes.
- Remove from heat and sit for 10 minutes covered. Then fluff the rice with a fork or spoon.
- Sprinkle the rice with toasted coconut flakes to serve and provide extra for garnish if desired.
How to Toast the Coconut Flakes
- Preheat the oven to 325° Fahrenheit.
- Evenly spread the coconut flakes over a large baking sheet.
- Toast for about 3-5 minutes, keeping a very close eye, until evenly toasted. If it starts to toast too unevenly, give it a stir and then continue cooking. *The cooking time can vary depending on your particular oven, the baking sheet you use, and the thickness of the coconut flakes.
What to Serve with Coconut Jasmine Rice
- I initially came up with this coconut rice specifically to serve with my Pineapple & Mango Salsa Chicken recipe, so I highly recommend giving it a try! It also pairs perfectly with our grilled Shrimp and Chicken Skewers with Lime Cilantro Marinade.
- You could also serve this as a side dish to grilled meats and seafood, curry dishes, jerk chicken, and many other Caribbean, Latin, or South-East Asian cuisine type dishes.
- Use it as a base for your favorite veggie grain bowl!
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Coconut Jasmine Rice
Equipment
Ingredients
- 2 cups Jasmine white rice
- 1 (13.5 oz) can coconut milk
- 1 ¼ cups water
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ cup unsweetened coconut flakes optional
Instructions
For the Coconut Jasmine Rice
- Place rice in a bowl and add enough cold water to cover. Using a spoon or your hands stir and swirl the rice, the water should start to look cloudy. Pour off the cloudy water and add more water to cover. Repeat the process until the water is no longer cloudy, usually 2-3 times is enough.
- Now place the coconut milk, water, sugar and salt in a medium saucepan over med-high heat, whisking until any coconut milk solids are emulsified with the liquids. Then add the rice.
- Bring to a simmer and then turn heat down to low and cook covered with a lid for 15 minutes.
- Remove from heat and let sit for 10 minutes covered. Then fluff the rice with a fork or spoon.
- If desired, sprinkle the rice with toasted coconut flakes to serve and provide extra for garnish.
For the toasted coconut
- Preheat the oven to 325° Fahrenheit.
- Evenly spread the coconut flakes over a large baking sheet.
- Bake in the oven for about 3-5 minutes, keeping a very close eye, until evenly toasted. If it starts to toast too unevenly, give it a stir and then continue cooking. *The cooking time can vary depending on your particular oven, the baking sheet you use, and the thickness of the coconut flakes.
Recipe Notes
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- Leftover rice can be stored in an airtight storage container for up to 5 days or in the freezer for up to 3 months.
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- Reheat in the microwave for 2-4 minutes depending on the portion size.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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