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Easy Coconut Jasmine Rice Recipe

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4.1 from 5 reviews

This Easy Coconut Jasmine Rice recipe combines fragrant jasmine rice with rich, unsweetened full-fat coconut milk, creating a creamy, subtly sweet side dish that’s perfect for pairing with a variety of Asian-inspired meals. Simple to prepare on the stovetop, this recipe yields fluffy, tender rice infused with coconut flavor.

Ingredients

Ingredients

  • 1 can (14 ounces) unsweetened coconut milk (full fat) – preferably Thai Kitchen brand
  • 2 cups uncooked jasmine rice
  • 1 ½ cups water
  • ¾ teaspoons Kosher salt, plus more to taste

Instructions

  1. Stir the coconut milk: When you open the can of coconut milk, if it looks separated, stir it vigorously with a spoon until the contents are evenly combined.
  2. Rinse the rice: Thoroughly rinse the jasmine rice with cold water using a colander, gently swirling it with your hands to remove excess starch. Drain and set aside.
  3. Combine ingredients in a pot: In a 3-quart saucepan or pot, add the stirred coconut milk, water, and salt. Place over medium heat and bring the mixture to a low boil.
  4. Add the rice: Once boiling, add the rinsed rice to the pot and stir quickly to distribute it evenly. Bring back up to a low boil.
  5. Simmer: Reduce the heat to low so the liquid is at a gentle simmer. Cover the pot with a lid and let the rice cook undisturbed for about 18 minutes, or until the water has been absorbed and the rice is tender.
  6. Rest the rice: Remove the pot from heat and keep it covered for an additional 5 minutes to allow the rice to steam and finish cooking.
  7. Fluff and serve: After resting, fluff the rice gently with a fork and serve warm as a luscious, fragrant side dish.

Notes

  • Rice cooker instructions: Use 1 can unsweetened coconut milk, 1 cup water, and ¾ teaspoon salt for 2 cups rinsed jasmine rice. Cook according to your rice cooker’s guidelines.
  • Pressure cooker: Combine all ingredients, pressure cook on high for 5 minutes, and let natural release for 10 minutes before venting steam and opening lid.
  • Use full-fat canned unsweetened coconut milk (Thai Kitchen brand recommended). Avoid light coconut milk, coconut cream, or coconut milk beverages due to differing consistencies and flavors.
  • To reheat: loosen rice in a bowl, add a few splashes of water, and microwave for about 1 minute until heated through.
  • Freezing: store rice in freezer-safe resealable bags for up to 3 months. Thaw in refrigerator overnight before reheating.

Find it online: https://flavorspath.com/easy-coconut-jasmine-rice-recipe/