Coconut Rice

Lightly sweet, fragrant coconut rice made with jasmine rice and creamy coconut milk. A tender, aromatic side that pairs perfectly with curries, grilled seafood, and spicy mains.

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Course: Side Dish

Cuisine: Asian

Keyword: coconut rice, coconut milk rice, jasmine rice, side dish, Asian side

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 280kcal

Ingredients

1 1/2 cups jasmine rice rinsed
1 1/4 cups unsweetened coconut milk
1 cup water
1/2 teaspoon fine sea salt
1 tablespoon sugar optional
1 teaspoon coconut oil optional
Zest of 1 lime optional
Toasted shredded coconut or chopped cilantro for garnish optional

Instructions

Rinse the jasmine rice under cold water until the runoff is clear to remove excess starch.
Drain the rice well and place it in a medium saucepan.
Add the coconut milk, water, salt and sugar (if using) to the rice and stir to combine.
Let the mixture sit for 5 minutes to allow the grains to hydrate.
Bring the pot to a gentle simmer over medium heat, stirring once to prevent sticking.
Reduce heat to low, cover with a tight-fitting lid and cook undisturbed for 15–18 minutes.
Turn off the heat and let the rice steam, covered, for 8–10 minutes to finish cooking.
Fluff the rice gently with a fork to separate the grains.
Stir in coconut oil or lime zest if desired for extra aroma and sheen.
Transfer to a serving bowl, garnish with toasted coconut or cilantro, and serve hot.

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