Coconut Jasmine Rice

This luscious coconut jasmine rice is gently simmered in rich coconut milk and infused with a hint of ginger and sweet coconut sugar. Fluffy, fragrant, and slightly sweet, it serves as the ultimate tropical base for spicy curries and grilled seafood.

Coconut Jasmine Rice
  • Prep time: 11 minutes
  • Cook time: 26 minutes
  • Total time: 37 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1.5 cups long-grain Jasmine rice
  • 1 can (13.5 ounces) premium full-fat coconut milk
  • 1 cup water
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon kosher salt
  • 1 slice fresh ginger (about 1/4-inch thick)
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon toasted shredded coconut (for garnish)

Instructions

  1. Rinse the Jasmine rice in a fine-mesh strainer under cold water, swishing with your fingers, until the water runs completely clear.
  2. In a medium saucepan, combine the rinsed and drained rice, full-fat coconut milk, water, coconut sugar, and kosher salt.
  3. Add the slice of fresh ginger and the coconut oil to the pan, stirring well to dissolve the sugar and distribute the ingredients.
  4. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent the coconut milk from scorching on the bottom.
  5. Once boiling, immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes.
  6. Remove the pan from the heat and let it sit, covered and undisturbed, for 10 minutes to finish steaming.
  7. Remove the lid and carefully discard the slice of fresh ginger.
  8. Gently fluff the coconut rice with a fork to distribute the rich coconut oils that may have settled on top.
  9. Transfer to a serving bowl and garnish with toasted shredded coconut before serving warm.

Tips

  • Using premium full-fat canned coconut milk is essential for achieving a rich, authentic coconut flavor and creamy texture.
  • Stir the pot occasionally while bringing it to a boil to prevent the natural sugars in the coconut milk from burning at the bottom of the pan.
  • Rinsing the rice thoroughly is crucial here, as the fats in the coconut milk can make unrinsed rice extra sticky and gummy.

Frequently Asked Questions

Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk, but the rice will be less rich, creamy, and have a much milder coconut flavor.

Why is my coconut rice mushy?

Coconut milk is thicker than water, which can sometimes lead to mushiness if too much liquid is used; ensure you measure the rice and liquid precisely.

Can I make this in a rice cooker?

Yes, simply add all the ingredients to your rice cooker pot, stir well to combine, and run it on the standard white rice cycle.