Creamy Coconut Jasmine Rice (Printable)

Fragrant jasmine rice simmered in creamy coconut milk, ready in just 25 minutes as a versatile side.

# What You Need:

→ Rice

01 - 1 cup jasmine rice or basmati rice

→ Liquids

02 - 1 cup full-fat unsweetened coconut milk
03 - 1 cup water

→ Seasoning

04 - 1/2 teaspoon salt
05 - 1 teaspoon sugar (optional, enhances flavor)

→ Garnish (optional)

06 - 2 tablespoons shredded toasted coconut
07 - 2 tablespoons chopped fresh cilantro

# How-To:

01 - Place the jasmine rice in a fine-mesh strainer and rinse thoroughly under cold running water until the runoff turns completely clear, removing excess surface starch.
02 - Transfer the rinsed rice to a medium saucepan. Pour in the coconut milk and water, then add the salt and sugar. Stir gently to combine all ingredients evenly.
03 - Set the saucepan over medium heat and bring the mixture to a gentle boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 18 minutes until all liquid has been absorbed and the rice grains are tender.
04 - Remove the saucepan from heat and let the rice rest covered for 5 minutes to allow the steam to finish cooking the grains. Uncover and fluff gently with a fork to separate the grains.
05 - If desired, sprinkle the toasted shredded coconut and chopped fresh cilantro over the rice before serving. Serve warm alongside curries, stir-fries, or grilled meats.

# Expert Advice:

01 -
  • It takes the same effort as plain rice but tastes like you ordered takeout from a really good Thai restaurant.
  • The coconut milk makes the grains plump and slightly sweet, so even leftover rice straight from the fridge feels like a treat.
02 -
  • Resist the urge to lift the lid and check on the rice while it simmers, because every peek lets steam escape and steam is doing half the cooking work.
  • If your coconut milk has separated into a thick layer and watery layer in the can, just whisk it or shake the can vigorously before measuring so the rice cooks evenly.
03 -
  • Toast the raw rice in a dry pan for two minutes before adding liquids, as this adds a subtle nutty depth that most people will notice but not be able to identify.
  • Use the thick cream from the top of an unshaken can of coconut milk and replace that portion of water for an even richer result.

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