I have a pantry-friendly trick for Coconut Jasmine Rice that gets it done in 25 to 30 minutes on the stovetop, in a rice cooker, or in a pressure cooker.
I love making Coconut Jasmine Rice when I want something that feels a little adventurous but actually takes almost no brain power. Using jasmine rice and creamy coconut milk turns ordinary rice into a fragrant, slightly sweet bowl that makes people ask what you did differently.
It pairs with so many things making it one of my go to Rice Side Dishes and a favorite in my recipe rotation. There are tiny tricks I use that make the grains separate and shiny, and honestly you might want to double the batch.
Try it once and you’ll get why it’s everywhere.
Ingredients
- Jasmine rice: aromatic long grain, mostly carbohydrates, low fiber, makes rice fluffy and fragrant.
- Full fat coconut milk adds creamy richness, lots of saturated fat, gives subtle sweetness.
- Sugar: a little boosts sweetness and caramel notes, adds calories not nutrients.
- Butter or oil rounds flavor, adds mouthfeel and calories, helps grains separate.
- Toasted coconut gives crunch and toasty flavor, a bit of fiber and fat.
- Cilantro or lime brighten the dish, add herbaceous tang or citrus acidity.
- Salt enhances overall flavor, balances sweetness, adds sodium if you over do it.
Ingredient Quantities
- 1 1/2 cups jasmine rice (about 3 cups cooked, 3 to 4 servings)
- 1 1/2 cups full fat canned coconut milk
- 3/4 cup water
- 1/2 teaspoon fine sea salt or kosher salt
- 1 tablespoon granulated sugar or light brown sugar, optional
- 1 tablespoon unsalted butter or neutral oil, optional
- 2 tablespoons toasted shredded coconut for garnish, optional
- Chopped cilantro or lime wedges for serving, optional
How to Make this
1. Rinse 1 1/2 cups jasmine rice under cold water in a fine mesh sieve until the water runs almost clear, this removes extra starch so it wont get gummy.
2. Shake the 1 1/2 cups canned coconut milk well, scoop any thick cream into a measuring cup, warm it briefly in the microwave or on the stove so it mixes easy, then whisk with 3/4 cup water, 1/2 teaspoon salt and 1 tablespoon sugar if using.
3. Stovetop method: bring the coconut liquid to a gentle simmer in a medium pot over medium-high heat, add the rinsed rice, give it one quick stir to distribute, cover and reduce heat to low.
4. Let the rice simmer, covered, for about 15 to 18 minutes without lifting the lid; check only if you must, cuz steam is doing the work.
5. Turn off heat and let the rice rest, still covered, for 10 minutes; then fluff with a fork and stir in 1 tablespoon unsalted butter or neutral oil if you want extra richness.
6. Rice cooker method: put rinsed rice, the coconut mixture, salt and sugar into the cooker, stir once, close and cook on the normal setting; let it sit 8 to 10 minutes after it finishes before opening and fluffing.
7. Pressure cooker/Instant Pot method: add rinsed rice and the coconut mixture, seal and cook on High pressure for 4 minutes, let it natural release for 10 minutes then quick release any remaining pressure, open and fluff, stir in butter if using.
8. To toast the 2 tablespoons shredded coconut for garnish: heat a dry skillet over medium, add the coconut and stir constantly until golden and fragrant, only takes 1 to 2 minutes so watch it or it burns.
9. Serve the rice topped with toasted coconut and chopped cilantro or lime wedges on the side; taste and adjust salt or a squeeze of lime if needed.
Equipment Needed
1. Fine mesh sieve or strainer (for rinsing the jasmine rice until the water runs almost clear)
2. Medium pot with a tight fitting lid (for stovetop cooking and resting the rice)
3. Rice cooker or electric pressure cooker (Instant Pot) if you prefer those methods
4. 1 cup liquid measuring cup plus dry measuring cups (1 1/2 cup measure)
5. Measuring spoons (for the salt and sugar)
6. Small microwave safe bowl or small saucepan (to warm and loosen the thick coconut cream)
7. Whisk and a wooden spoon or heatproof spatula (whisk the coconut mix, spoon to stir and fluff)
8. Dry skillet and a fork (toast the shredded coconut in the skillet, fork to fluff the finished rice)
FAQ
Easy Coconut Jasmine Rice Recipe Substitutions and Variations
- Full‑fat canned coconut milk: swap with light coconut milk 1:1 for less richness (it’ll be thinner), or dilute coconut cream with equal parts water to mimic full‑fat if thats all you have.
- Jasmine rice: use basmati or long‑grain white rice 1:1 for a similar cook time and texture; if using brown jasmine, add more liquid and cook longer (expect about 10–20 minutes extra and ~1/4–1/2 cup more liquid).
- Granulated or light brown sugar: honey or maple syrup can replace sugar 1:1 by sweetness, but reduce other liquids a tablespoon or two if you care about texture; coconut sugar works too for a deeper flavor.
- Unsalted butter or neutral oil: swap with coconut oil for extra coconut taste, ghee for buttery richness, or extra virgin olive oil for a savory note, all used in equal amounts.
Pro Tips
1) Rinse, then let the rice sit 10 to 15 minutes after rinsing if you got the time. It helps the grains hydrate evenly so they cook fluffier and not gummy. Dont skip rinsing though, that extra starch makes a pastey mess.
2) Warm and whisk the canned coconut milk so the cream blends with the thin part, then taste the liquid for salt and sweetness before it hits the pot. If you want extra richness add a tablespoon or two more coconut milk, or drop in the butter at the end for a glossy finish.
3) Keep the heat low and the lid closed while it cooks, no peeking. Steam is doing the work. After cooking let it rest covered for 10 minutes, then fluff gently with a fork instead of stirring hard, otherwise it gets sticky.
4) Toast the shredded coconut at the last second and watch it like a hawk, it goes from golden to burnt in a blink. Finish the rice with a squeeze of lime and a little cilantro for brightness, and if you reheat leftovers add a splash of water or coconut milk and cover so it steams back to life.
Easy Coconut Jasmine Rice Recipe
I have a pantry-friendly trick for Coconut Jasmine Rice that gets it done in 25 to 30 minutes on the stovetop, in a rice cooker, or in a pressure cooker.
3
servings
499
kcal
Equipment: 1. Fine mesh sieve or strainer (for rinsing the jasmine rice until the water runs almost clear)
2. Medium pot with a tight fitting lid (for stovetop cooking and resting the rice)
3. Rice cooker or electric pressure cooker (Instant Pot) if you prefer those methods
4. 1 cup liquid measuring cup plus dry measuring cups (1 1/2 cup measure)
5. Measuring spoons (for the salt and sugar)
6. Small microwave safe bowl or small saucepan (to warm and loosen the thick coconut cream)
7. Whisk and a wooden spoon or heatproof spatula (whisk the coconut mix, spoon to stir and fluff)
8. Dry skillet and a fork (toast the shredded coconut in the skillet, fork to fluff the finished rice)
Ingredients
1 1/2 cups jasmine rice (about 3 cups cooked, 3 to 4 servings)
1 1/2 cups full fat canned coconut milk
3/4 cup water
1/2 teaspoon fine sea salt or kosher salt
1 tablespoon granulated sugar or light brown sugar, optional
1 tablespoon unsalted butter or neutral oil, optional
2 tablespoons toasted shredded coconut for garnish, optional
Chopped cilantro or lime wedges for serving, optional
Directions
- Rinse 1 1/2 cups jasmine rice under cold water in a fine mesh sieve until the water runs almost clear, this removes extra starch so it wont get gummy.
- Shake the 1 1/2 cups canned coconut milk well, scoop any thick cream into a measuring cup, warm it briefly in the microwave or on the stove so it mixes easy, then whisk with 3/4 cup water, 1/2 teaspoon salt and 1 tablespoon sugar if using.
- Stovetop method: bring the coconut liquid to a gentle simmer in a medium pot over medium-high heat, add the rinsed rice, give it one quick stir to distribute, cover and reduce heat to low.
- Let the rice simmer, covered, for about 15 to 18 minutes without lifting the lid; check only if you must, cuz steam is doing the work.
- Turn off heat and let the rice rest, still covered, for 10 minutes; then fluff with a fork and stir in 1 tablespoon unsalted butter or neutral oil if you want extra richness.
- Rice cooker method: put rinsed rice, the coconut mixture, salt and sugar into the cooker, stir once, close and cook on the normal setting; let it sit 8 to 10 minutes after it finishes before opening and fluffing.
- Pressure cooker/Instant Pot method: add rinsed rice and the coconut mixture, seal and cook on High pressure for 4 minutes, let it natural release for 10 minutes then quick release any remaining pressure, open and fluff, stir in butter if using.
- To toast the 2 tablespoons shredded coconut for garnish: heat a dry skillet over medium, add the coconut and stir constantly until golden and fragrant, only takes 1 to 2 minutes so watch it or it burns.
- Serve the rice topped with toasted coconut and chopped cilantro or lime wedges on the side; taste and adjust salt or a squeeze of lime if needed.
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: 365g
- Total number of serves: 3
- Calories: 499kcal
- Fat: 30g
- Saturated Fat: 24g
- Trans Fat: 0.1g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.7g
- Cholesterol: 10mg
- Sodium: 400mg
- Potassium: 205mg
- Carbohydrates: 52g
- Fiber: 2g
- Sugar: 5.2g
- Protein: 6.8g
- Vitamin A: 118IU
- Vitamin C: 0.5mg
- Calcium: 23mg
- Iron: 2.5mg
