We are absolutely obsessed with this coconut jasmine rice. It’s fluffy, super flavorful, and ready in less than 30 minutes!
This go-to side dish makes an appearance at our dinner table at least twice per month. It is so versatile and pairs well with so many different cuisines and flavors. We photographed it here with these Thai-Mexican Lazy Chicken Enchiladas, but it also goes well as a base for my Veggie-Packed Red Lentil Curry or as a side for My Grandma June’s Chicken Meatloaf. Can you tell we’re big fans for fusion recipes in this household?
INGREDIENTS FOR THIS RECIPE:
With just a few pantry staples + herbs, you’ve got yourself a marvelous side dish that will please the masses.
- Jasmine Rice
- Coconut Milk
- Water
- Salt
- Granulated Sugar
- Cilantro
- Green Onions
While I usually make this on the stovetop, you can also utilize a rice cooker. Rinse the rice as directed in the recipe card below, add all ingredients to the rice cooker (except use 1 cup water instead of 1.5 cups). Once the rice cooker has finished, allow it to sit for another 10 minutes or so, then fluff with a fork and serve with fresh herbs.
FREQUENTLY ASKED QUESTIONS & TIDBITS:
WHY DO YOU RINSE THE RICE? Rinsing it removes the starch so the rice is light and fluffy instead of sticky. If you opt to not rinse the rice, you will have more of a consistency of sushi rice or risotto. Whichever you prefer, it’s still gonna be super yummy!
CAN YOU DOUBLE THE BATCH AND FREEZE SOME FOR LATER? You ‘betcha! Just allow the rice to cool to room temperature and transfer to a freezer bag and make sure to squeeze out as much air as you can. You can store it in the freezer for up to 3 months. To reheat, simply thaw it overnight in the refrigerator. For simplicity, I simply reheat mine in the microwave in individual portions.
DO YOU HAVE OTHER IDEAS TO MIX-UP THE FLAVOR? If I want to get creative, sometimes I’ll add chopped garlic, a touch of cayenne for spicy lovers (and top with fresh jalapeño slices), or use different herbs like basil or parsley. Oh, and fresh lime wedges add a bit of zip and citrusy goodness.
MORE RICE-FOCUSED RECIPES:
How To Make Chimichurri Peruvian Rice
Roast Beef “Sandwich-Sushi” on Crispy Rice Cakes
Better Than Takeout Buffalo Chicken Fried Rice
Savory and Spicy Nigerian Jollof Rice
Red Rice Skillet With Sausage, Peppers, And Onions
Jasmine Rice Crab Cake Poppers with Herby Dipping Sauce
Crispy Sushi Rice with Sunny Eggs
Cheesy Hamburger and Rice Casserole
How To Make Spanish Rice At Home
One Pan Mexican Rice Casserole with Ground Beef
VIEW ALL RECIPES BY CLICKING HERE!
- 2 cups Jasmine Rice, rinsed and drained
- 1 can Coconut Milk (400 ml)
- 1.5 cups Water
- 1 tsp. Salt
- 1 tsp. Granulated Sugar
- 1 tbsp. Freshly Chopped Cilantro
- 2 Green Onions, sliced
- Add rice to a large stockpot with coconut milk, water, salt, and sugar.
- Mix together and bring to a boil. Once boiling, turn the heat down to low, cover, and cook for 20 minutes. Uncover, and cook for an additional 5 minutes.
- Set aside, and fluff before you’re ready to serve. Garnish with cilantro and green onions.
NOTES ON THIS RECIPE:
- If you don’t have jasmine rice on hand, sometimes I’ll swap it for basmati. While the flavor will be similar, the texture will be slightly different… but still delicious.
- The water here is mandatory, as it helps the rice soak up the coconut milk. If you used coconut milk only, it would turn out too thick and gummy.
- Leftovers should be placed in an airtight container, refrigerated, and consumed within the next 3 – 4 days.
PIN THIS FOR LATER:
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