This Easy Coconut Jasmine Rice uses jasmine rice for a fluffy texture and is delicately flavoured with creamy coconut milk and desiccated coconut. Using one pan and just 5 ingredients to create a simple coconut rice that pairs beautifully with Thai, Indian and Asian dishes.
If you enjoy Asian cuisine, then having a good coconut rice recipe in your repertoire is a must. This rice is naturally flavoured to give a delicate coconut flavour in every spoonful, which compliments a wide range of dishes from curries and stir fries to spicy satay skewers. Keep reading to find out how to cook coconut rice to perfection!
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Why you’ll love this Easy Coconut Jasmine Rice
Simple all-natural ingredients. This recipe calls for just 5 simple, all-natural ingredients – jasmine rice, canned coconut milk, desiccated coconut, water and salt.
It’s easy to make with minimal prep. To prep this dish, you first rinse the rice and then add all of the ingredients to a saucepan and simmer for 17-20 minutes until cooked. That’s it!
A delicate flavour that pairs well with so many dishes. Coconut has a naturally light, sweet flavour that goes particularly well with spicy dishes and Asian-inspired foods. Try serving this easy coconut rice it with Indian, Caribbean and Thai foods in particular curries, stir fries and dishes with flavours such as ginger and lemongrass.
The best coconut rice recipe. We believe this truly is the best coconut rice recipe – with a beautiful coconut flavour, simple wholesome ingredients and an easy one pan recipe.
Top tips
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Use jasmine rice: Both jasmine and basmati rice have a fluffy texture but you get a delicate floral flavour from jasmine rice that suits this recipe. If you’re in a bind you can substitute for basmati though.
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Rinse your rice: Rinse the rice until the water runs clear before draining it and adding it to the saucepan. Rinsing the rice before cooking removes excess starch which results in a rice grain that is more separated and less clumpy once cooked.
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Use full fat coconut milk: For the creamiest result use full fat canned coconut milk, rather than a light or drinkable variety.
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Don’t overcook the rice: The rice should be ready when it has absorbed all of the liquid in the saucepan, which should be around 17-20 minutes (depending on the type of saucepan you use). If the rice is not quite cooked when all of the liquid has been absorbed you can add a splash more water and keep it cooking for another minute or two but don’t overdo this otherwise you’ll end up with sticky, mushy rice that clumps together. The aim is for the rice to be ‘just done’ with a little bit of bite.
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Serve it freshly cooked: Coconut rice is best served fresh.
FAQs
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Do I need to rinse the rice? Rinsing the rice before cooking removes the excess starch resulting in a fluffier rice that is more separated and less clumpy once cooked. Therefore we recommend rinsing the rice before cooking for the best results.
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Can I use a different variety of rice? Both jasmine and basmati rice have a fluffy texture but you get a delicate floral flavour from jasmine rice that suits this recipe. If you’re in a bind you can substitute for basmati though.
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Can I use just water instead of coconut milk? No, the coconut milk adds both a mild coconut flavour and creaminess to the rice therefore this should not be substituted.
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Can I use light coconut milk? We don’t recommend this, full fat coconut milk really does give the best result, however you can substitute for light coconut milk if you prefer a lighter flavour and less creamy result.
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What to serve with coconut jasmine rice? The delicate coconut flavour of this rice compliments a wide range of dishes, particularly Asian foods such as curries and stir fries.
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Loved this Coconut Rice recipe? Try serving it with these delicious dishes
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Easy Vegan Katsu Curry – All the flavours of the Katsu Curry you know and love, made from the comfort of your own home in just 12 minutes!
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Sweet Potato and Tofu Tikka Masala – A mild curry with a tangy, tomatoey sauce, filling sweet potato and protein-rich tofu.
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Hearty Chana Masala – A tomato and chickpea curry that’s tangy, creamy and full of flavour.
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Vegan Slow Cooker Korma – A healthy, hearty vegan curry with the perfect balance of sweet, savoury and spice.
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The Video Recipe:
The Easy Coconut Rice Recipe:
Easy Coconut Rice
Ingredients
- 300 g jasmine rice (dry weight)
- 400 g coconut milk (full-fat tinned variety)
- 550 ml water
- 40 g desiccated coconut
- ½ tsp salt
Instructions
- Rinse the uncooked rice in cold water until the water runs clear.*300 g jasmine rice
- Drain the rice using a sieve and add it to a saucepan.
- Add the remaining ingredients to the saucepan (coconut milk, water, desiccated coconut and salt).400 g coconut milk, 550 ml water, 40 g desiccated coconut, 1/2 tsp salt
- Bring the saucepan to the boil and then reduce the heat so that the liquid is gently simmering. Put the lid on the saucepan.
- Simmer for around 17 to 20 minutes or until the liquid has all been absorbed. Stir occasionally to ensure the rice is not sticking to the bottom of the pan.
Video
Notes
Nutrition
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
