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This Coconut Jasmine Rice is fluffy, rich, flavorful, and easy to make. It makes a great side dish to a variety of meals. Naturally dairy-free, gluten-free, and vegan and ready in under 30 minutes!
You need only 4 ingredients to make this delicious, fluffy coconut rice. It’s incredibly versatile, pairing well with a variety of cuisines and meals.
It can be made ahead, making it a great choice for meal prep. It can even be frozen!
Ingredients you need
Ingredient notes and substitutions
Rice ~ I like Jasmine rice for this coconut rice recipe. It has a lovely mild floral scent and slightly sweet flavor. It also cooks quickly, in about 12 to 15 minutes.
Any long grain white rice may be used. Basmati rice would be delicious. I don’t particularly care for brown rice in this case, but you use it if you prefer. Just know that if you use a different variety of rice, the cook time and rice:liquid ratio may change. Be sure to read the package directions carefully and adjust accordingly.
Learn about the different varieties of rice here.
Coconut milk ~ Full-fat, unsweetened, canned coconut milk works best. Canned light coconut milk will work, but won’t be as flavorful.
Water ~ You’ll still need water in addition to the coconut milk. You could use vegetable broth here if you like, but I find it just muddles the coconut taste, so I think water works best.
Salt ~ A pinch of salt balances the flavors.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Storage and freezing
Fridge: Store leftover Coconut Jasmine Rice in an airtight container in the fridge for up to 3 days.
Freezer: Rice freezes well. Allow the cooked rice to cool completely before transferring to a freezer safe container or plastic zip-top bag. It will keep well for up to 3 months.
Reheat: If frozen, thaw overnight in the fridge. To reheat, gently warm in the microwave or on the stovetop. Feel free to add a splash of extra coconut milk or water when reheating.
Serving suggestions
This easy Coconut Jasmine Rice pairs perfectly with so many main dishes.
With tofu: Palak Tofu, simple Baked Tofu, Pan Fried Tofu, Pineapple Tofu, Vegan Chicken Cutlets
With curries: Chickpea Tikka Masala, Green Curry, Sweet Potato Curry
With veggies: Roasted Cauliflower Steaks, Orange Cauliflower, Garlic Green Beans
With beans and lentils: BBQ Lentils, Spiced Chickpea Stew, Black Bean Patties
Pro tips and tricks
~ Rinse the rice in a fine mesh strainer for several minutes under cold water. This removes excess starch and allows the grains of rice to cook up fluffy, not sitcky.
~ Use full-fat, unsweetened, canned coconut milk for best flavor.
~ Do not stir or even remove the lid during the cooking time.
~ When the rice is cooked and the liquid is absorbed, allow the rice to sit off of the heat for an additional 5 minutes.
~ Fluff the rice with a fork, not a spoon or spatula.
~ If you like a creamier coconut rice, stir in additional coconut milk before serving.
~ Garnish the rice with sliced green onions, sliced almonds, and/or a squeeze of lime juice for an extra pop of flavor.
FAQs
Yes, if you want fluffy, separated grains of rice. Rinsing the rice removes excess starch so the rice will cook up fluffy, not sticky and clumpy. If you like a stickier, creamier rice, there is no need to rinse it first.
Yes. This Coconut Jasmine Rice can be made in the Instant Pot. Use the same ingredient ratios, adding all ingredients at the same time. Seal the valve and pressure cook on high for 5 minutes with a natural release of 10 minutes. Fluff with a fork.
We like to add sliced green onions and slice almonds. You could also add a squeeze of fresh lime juice and chopped cilantro or parsley. Add whatever sounds good to you!
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Easy Coconut Jasmine Rice
This Coconut Jasmine Rice is fluffy, rich, flavorful, and easy to make. It makes a great side dish to a variety of meals. Naturally dairy-free, gluten-free, and vegan and ready in under 30 minutes!
Print Pin RateServings: 6
Calories: 316kcal
Instructions
Add the coconut, water, and salt to a pot on the stove and bring to a boil.
While the liquid is coming to a boil, rinse the rice in a fine mesh strainer under cold water until the water runs clear. Drain well.
Once the liquid is boiling, add the rinsed rice. Decrease the temperature to low, cover, and cook for 12 to 15 minutes until the liquid has absorbed and the rice is tender.
Turn off the heat and allow the rice to rest, covered, for an additional 5 minutes.
Fluff with a fork and serve hot with any garnishes you like.
Notes
Nutrition facts calculated without garnishes.
Nutrition
Calories: 316kcal | Carbohydrates: 50g | Protein: 5g | Fat: 10g | Saturated Fat: 9g | Sodium: 415mg | Potassium: 133mg | Sugar: 1g
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
