This creamy coconut jasmine rice pairs beautifully with teriyaki, stir-fries, and virtually any rice bowl. It’s simple to prepare—just five ingredients—and reliably turns out soft, creamy, and full of coconut flavor.
If you need a flavorful rice side for stir-fries, teriyaki, or curry, this coconut jasmine rice is an excellent choice.
It takes about 20 minutes from start to finish and produces rice that’s tender, creamy, and subtly sweet. Once you try it, this will likely replace plain rice in many meals.
🥥Ingredients
Jasmine Rice: Jasmine is recommended for best texture and flavor. If you use standard long-grain white rice the liquid ratios may need adjustment. Basmati is a good substitute and does not require changing the ratio.
Canned Coconut Milk: Use unsweetened, full-fat coconut milk. Avoid lite versions for creaminess.
Light Brown Sugar: Optional—adds mild sweetness. Omit or substitute honey to taste.
See the recipe card below for exact quantities.
💡Tips to Make it Better
- Rinse the rice: Rinse jasmine rice in a fine-mesh strainer under cool water until the water runs clear to remove excess starch.
- Keep the lid on: After you reduce the heat, cover the pot and do not lift the lid while the rice cooks.
- Fluff with a fork: Gently fluff the rice with a fork before serving to separate the grains.
- Add fresh herbs: Stir in basil, cilantro, mint, or parsley to complement the rest of your meal.
🍚How to Make
Use a pot at least 3 quarts in size so the rice has room to cook evenly.
Step 1: Rinse the jasmine rice in a fine-mesh strainer and set aside.
Step 2: In the pot combine the water, canned coconut milk, brown sugar (if using), and kosher salt. Stir to combine.
Step 3: Warm over medium-high heat, stirring occasionally to incorporate the coconut cream and dissolve the sugar and salt. Bring the mixture to a boil.
Step 4: Once the liquid is smooth and boiling, stir in the rinsed jasmine rice.
Step 5: Bring the pot back to a gentle boil, then reduce the heat to low. Cover and cook for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
Remove from heat and fluff the rice with a fork. Serve warm.
🍽Ways to Serve
This coconut jasmine rice is versatile—serve it plain or enhance it with fresh produce and proteins. Ideas:
- Fresh herbs: basil, cilantro, mint, or parsley
- Avocado slices
- Mango or mango-pineapple salsa
- Grilled shrimp, salmon, or chicken
- Teriyaki dishes
- Beef and vegetable rice bowls
❓Recipe FAQs
Jasmine rice does not need to be soaked, but rinsing it before cooking improves texture. Rinse in a fine-mesh strainer until the water runs clear.
Coconut jasmine rice has a mild, sweet coconut flavor and a creamy texture. The coconut is pleasant but not overpowering.
Yes. Cool the rice completely, then transfer to an airtight, freezer-safe container, removing as much air as possible before freezing.
Other Rice Recipes
-
Ground Beef Rice Bowls
-
Coconut Chickpea Curry
-
Cilantro Lime Rice
-
Garlic Herb Butter Salmon
If you try this recipe and enjoy it, please leave a 5‑star rating and comment. I love hearing how it turned out for you.
📋Recipe
Coconut Jasmine Rice
Ingredients
- 2 cups water
- 1 14-oz can coconut milk, unsweetened, full-fat
- 1 tablespoon light brown sugar (optional)
- 1 teaspoon kosher salt
- 2 cups jasmine rice
Instructions
- Rinse the jasmine rice in a fine-mesh strainer and set aside.
- In a 3-quart or larger pot combine the water, coconut milk, brown sugar (if using), and kosher salt.
- Warm the mixture over medium-high heat, stirring to dissolve the sugar and incorporate the coconut cream. Bring to a boil.
- Once smooth and boiling, stir in the rinsed jasmine rice.
- Return to a gentle boil, then reduce heat to low. Cover and cook 15–18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat, fluff with a fork, and serve warm.
Notes
Ingredient notes:
Jasmine Rice: Preferred for texture and aroma. If using regular long-grain rice, adjust liquid ratios. Basmati works well without changing the ratio.
Canned Coconut Milk: Use unsweetened, full-fat coconut milk for the creamiest results.
Light Brown Sugar: Optional—adds a touch of sweetness. Substitute honey or omit as desired.
Tips & Tricks
- Rinse rice until the water runs clear to remove excess starch.
- Do not lift the lid while the rice is cooking to ensure even steaming.
- Fluff with a fork to separate grains before serving.
- Add fresh herbs like basil, cilantro, mint, or parsley depending on your main dish.
Nutrition (per serving)
Calories: 233 kcal • Carbohydrates: 51 g • Protein: 4 g • Fat: 0.4 g • Sodium: 395 mg • Fiber: 1 g • Sugar: 2 g
Leave a comment and rating below to let me know how it went.