I made Coconut Jasmine Rice that comes out impossibly fluffy and fragrant and disappears from the bowl every time, so you should keep scrolling.
I adore Coconut Jasmine Rice because it smells like tropical afternoons and actually tastes better than most takeout. I get obsessed with the sticky, silky grains and the little kiss of sweetness from full fat coconut milk.
It’s simple, forgiving, and goes with everything, which is why I always keep jasmine rice, rinsed till water runs clear, on the shelf. And yes, I use a Rice Cooker when I’m being lazy, because it nails the texture every time.
Messy spoonfuls, fragrant steam, a bowl gone in minutes. Pure, salty-sweet comfort for dinner.
I crave it way more than I should.
Ingredients
- Jasmine rice: fragrant, soft grains that soak up coconut goodness and feel comforting.
- Coconut milk: creamy, rich base that makes the rice silky and a little indulgent.
- Water: keeps the texture light, prevents it from getting gummy or heavy.
- Sea salt: brightens flavors, keeps the sweetness in check without tasting salty.
- Granulated sugar: adds gentle sweetness, makes the coconut taste rounder and happier.
- Neutral oil or butter: gives a little sheen and stops the rice from sticking.
- Lime zest: Basically a pop of citrus that cuts through the richness nicely.
- Cilantro: Plus a fresh, herbaceous finish that keeps each bite lively.
Ingredient Quantities
- 1 1/2 cups jasmine rice, rinsed till water runs clear
- 1 (13.5 oz / 400 ml) can full fat coconut milk
- 1/2 cup water
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar, optional but recommended
- 1 tablespoon neutral oil or unsalted butter
- 1 teaspoon lime zest, optional for brightness
- 2 tablespoons chopped fresh cilantro, optional for garnish
How to Make this
1. Rinse 1 1/2 cups jasmine rice under cold water until the water runs clear, drain well; this keeps the rice from getting gummy.
2. In a medium saucepan combine 1 can (1
3.5 oz / 400 ml) full fat coconut milk, 1/2 cup water, 1 teaspoon fine sea salt, and 1 tablespoon granulated sugar (optional but recommended), stir to dissolve the salt and sugar.
3. Add the rinsed rice and 1 tablespoon neutral oil or unsalted butter to the saucepan, give it one quick stir so the grains are evenly distributed.
4. Place over medium-high heat and bring the liquid to a gentle boil, watching closely so it does not boil over, then reduce heat to low immediately.
5. Cover tightly and simmer on the lowest heat for 15 to 18 minutes, dont lift the lid while it cooks; the rice should absorb the liquid and be tender.
6. Remove from heat and let it rest, covered, for 10 minutes; this finishing steam step makes the rice fluffy and prevents it from being sticky.
7. Uncover and gently fluff the rice with a fork, scraping the bottom to release any trapped steam, taste and adjust salt if needed.
8. Stir in 1 teaspoon lime zest if using for a pop of brightness, then transfer to a serving bowl and sprinkle 2 tablespoons chopped fresh cilantro on top as garnish.
9. For a rice cooker: combine rinsed rice and the coconut milk mixture in the cooker, then cook on the regular white rice setting until done and let rest 10 minutes before fluffing.
10. For a pressure cooker: use the same rice to liquid ratio, seal and cook on high pressure for 4 minutes, let natural release for 10 minutes, then quick release any remaining pressure and fluff.
Equipment Needed
1. Medium saucepan with tight-fitting lid
2. Fine-mesh strainer or sieve for rinsing rice
3. Measuring cups and spoons (1/2 cup, 1 1/2 cup, teaspoons)
4. Wooden spoon or heatproof spatula for stirring
5. Fork for fluffing the rice
6. Small bowl and microplane or zester for lime zest
7. Rice cooker or pressure cooker (optional, if not using the stove)
8. Serving bowl and spoon for garnishing and serving
FAQ
Easy Coconut Jasmine Rice Recipe Substitutions and Variations
- Coconut milk: use light coconut milk for fewer calories, or replace with 1 can (13.5 oz) of full fat evaporated milk for a creamier, less coconutty result. For a dairy-free swap, try unsweetened almond milk plus 2 tablespoons coconut cream.
- Jasmine rice: swap with long grain white rice for similar texture, or use basmati for a nuttier, fluffier finish. If you want whole grain, brown jasmine works but add 10 to 15 minutes cooking time and more water.
- Granulated sugar: honey or maple syrup work at a 1 to 1 ratio for sweetness and depth, or use coconut sugar for a more caramel note. Omit completely if you prefer savory rice.
- Neutral oil or unsalted butter: use coconut oil for more coconut flavor, olive oil for a greener taste, or ghee for a richer, slightly nutty finish.
Pro Tips
– Rinse rice until water runs clear, then let it sit in a fine mesh strainer for 5 minutes so excess water drains off. If the grains are too wet going into the pot the rice can turn gummy, and you wont get that light fluffy finish.
– Use the lowest heat possible once you reduce after boiling, and cut the heat a little earlier if your burner runs hot. A tiny simmer is all you need; too much heat will scorch the bottom and give a bitter smell.
– After the 10 minute resting time, fluff gently with a fork and then let it sit uncovered for 2 minutes before serving. That small extra breath of time helps any trapped steam escape so it does not collapse and go mushy when you plate.
– If you want a brighter flavor, add the lime zest and half the cilantro right after fluffing, and save the rest to sprinkle on top just before serving. The warm rice will bloom the citrus and herb without turning them limp, and youll get fresh color and aroma.
Easy Coconut Jasmine Rice Recipe
I made Coconut Jasmine Rice that comes out impossibly fluffy and fragrant and disappears from the bowl every time, so you should keep scrolling.
4
servings
525
kcal
Equipment: 1. Medium saucepan with tight-fitting lid
2. Fine-mesh strainer or sieve for rinsing rice
3. Measuring cups and spoons (1/2 cup, 1 1/2 cup, teaspoons)
4. Wooden spoon or heatproof spatula for stirring
5. Fork for fluffing the rice
6. Small bowl and microplane or zester for lime zest
7. Rice cooker or pressure cooker (optional, if not using the stove)
8. Serving bowl and spoon for garnishing and serving
Ingredients
1 1/2 cups jasmine rice, rinsed till water runs clear
1 (13.5 oz / 400 ml) can full fat coconut milk
1/2 cup water
1 teaspoon fine sea salt
1 tablespoon granulated sugar, optional but recommended
1 tablespoon neutral oil or unsalted butter
1 teaspoon lime zest, optional for brightness
2 tablespoons chopped fresh cilantro, optional for garnish
Directions
- Rinse 1 1/2 cups jasmine rice under cold water until the water runs clear, drain well; this keeps the rice from getting gummy.
- In a medium saucepan combine 1 can (1
- 5 oz / 400 ml) full fat coconut milk, 1/2 cup water, 1 teaspoon fine sea salt, and 1 tablespoon granulated sugar (optional but recommended), stir to dissolve the salt and sugar.
- Add the rinsed rice and 1 tablespoon neutral oil or unsalted butter to the saucepan, give it one quick stir so the grains are evenly distributed.
- Place over medium-high heat and bring the liquid to a gentle boil, watching closely so it does not boil over, then reduce heat to low immediately.
- Cover tightly and simmer on the lowest heat for 15 to 18 minutes, dont lift the lid while it cooks; the rice should absorb the liquid and be tender.
- Remove from heat and let it rest, covered, for 10 minutes; this finishing steam step makes the rice fluffy and prevents it from being sticky.
- Uncover and gently fluff the rice with a fork, scraping the bottom to release any trapped steam, taste and adjust salt if needed.
- Stir in 1 teaspoon lime zest if using for a pop of brightness, then transfer to a serving bowl and sprinkle 2 tablespoons chopped fresh cilantro on top as garnish.
- For a rice cooker: combine rinsed rice and the coconut milk mixture in the cooker, then cook on the regular white rice setting until done and let rest 10 minutes before fluffing.
- For a pressure cooker: use the same rice to liquid ratio, seal and cook on high pressure for 4 minutes, let natural release for 10 minutes, then quick release any remaining pressure and fluff.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 206g
- Total number of serves: 4
- Calories: 525kcal
- Fat: 28.2g
- Saturated Fat: 21g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 0mg
- Sodium: 615mg
- Potassium: 330mg
- Carbohydrates: 64.6g
- Fiber: 0.9g
- Sugar: 6.3g
- Protein: 7.2g
- Vitamin A: 0IU
- Vitamin C: 0.5mg
- Calcium: 31mg
- Iron: 1.7mg
