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This jasmine coconut rice with a slightly sweet flavor is fluffy, delicious, easy to make and calls for simple ingredients. Enjoy it as a side with your favorite meal or eat it plain like my daughters (1 and 4).
Coconut rice is one of my husband’s favorite side dishes. It’s very easy to make, tastes and smells amazing and uses a handful of ingredients: white jasmine rice, canned coconut milk, water, salt and sugar. Tastes great with spicy dishes such as curry, jerk chicken and chickpea stew.
What you need to make jasmine rice cooked in coconut milk
- 200 g (7.1 oz/ about 1 cup) white jasmine rice
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ can coconut milk (unsweetened coconut milk) (200 ml / 6.7 fl. oz
- 150 ml (5.1 fl.oz/ about 2/3 cup – ½ tbs) water
How to make jasmine rice with coconut milk
Begin by cleaning rice. Simply put rice in a bowl and add cold running water. Stir the rice around with your hands and drain. Repeat the process for two to three times.
Next mix the creamiest part of the milk on top with the rest of the milk, since we will only be using half a can.
In a small pot, add water, drained rice, coconut milk, sugar, salt and sunflower oil and stir well. Bring to a boil over medium high heat.
Once the liquid starts to boil, cover, then reduce the heat to medium low and let cook for 15 minutes. After 15 minutes, without removing or lifting up the lid, remove the pot from the heat and let sit for 15 minutes.
Use a fork and fluff the rice. Garnish with toasted coconut flakes, if you like and enjoy!
What to serve with coconut rice:
Jasmine Coconut Rice
Ingredients
- 200 g (7.1 oz/ about 1 cup) white jasmine rice
- 1 teaspoon sugar
- ½ teaspoon salt
- 150 ml (5.1 fl.oz/ about 2/3 cup – ½ tbs) water
Instructions
- Begin by cleaning rice. Simply put rice in a bowl and add cold running water. Stir the rice around with your hands and drain. Repeat the process for two to three times. Next mix the creamiest part of the milk on top with the rest of the milk, since we will only be using half a can.
- In a small pot, add water, drained rice, coconut milk, sugar, salt and sunflower oil and stir well. Bring to a boil over medium high heat. Once the water starts to boil, cover, then reduce the heat to medium low and let cook for 15 minutes. After 15 minutes, without removing or lifting up the lid, remove the pot from the heat and let sit for 15 minutes. Use a fork and fluff the rice. Garnish with toasted coconut flakes if you like and enjoy!
Notes
- This recipe calls for jasmine rice, but feel free to use basmati rice, if you don’t have it at home.
Did you make this coconut rice recipe? I’d love to hear from you! Simply write a review and add rating to it.