Description
Craving a taste of the tropics? This easy coconut jasmine rice recipe combines the delicate flavor of jasmine rice with the creamy richness of coconut milk, creating a delightful dish that will transport you to sun-soaked shores with every bite.
Ingredients
Scale
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup shredded coconut, toasted (optional, for garnish)
Instructions
- Rinse the jasmine rice in cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming too sticky.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt.
- Bring the mixture to a boil over high heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
- Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 18-20 minutes. Resist the urge to lift the lid during cooking!
- After 18-20 minutes, remove the pan from heat and let it stand, covered, for an additional 10 minutes. This allows the rice to absorb any remaining liquid and become fluffy.
- Fluff the rice gently with a fork, then stir in the toasted shredded coconut if using.
- Serve warm, garnished with additional toasted coconut if desired.
Notes
- For extra flavor, try toasting the rice in a dry pan before adding the liquids.
- If you prefer a stronger coconut flavor, replace the water with additional coconut milk.
- Leftover coconut jasmine rice can be refrigerated for up to 3 days. Reheat with a splash of water to restore moisture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stove-top
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: coconut jasmine rice, tropical rice, easy rice recipe