Coconut Jasmine Rice Recipe

Coconut jasmine rice is a fragrant, creamy side dish that pairs beautifully with curries, stir-fries, and grilled proteins. Made with just a handful of ingredients, it transforms ordinary rice into something special. Each serving delivers ~386 calories with a satisfying coconut richness.

Ingredients

• 1.5 cups jasmine rice, rinsed
• 1 cup full-fat coconut milk
• 1 cup water
• 0.5 tsp salt
• 1 tsp coconut oil
• 2 tbsp shredded toasted coconut (optional garnish)
• 2 stalks green onion, thinly sliced (optional garnish)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, about 30 seconds.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and coconut oil.
3. Stir gently to combine, then bring to a boil over medium-high heat.
4. Once boiling, reduce heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes.
5. Remove from heat and let the rice steam, still covered, for 10 minutes. Do not lift the lid during this time.
6. Fluff the rice gently with a fork.
7. Taste and adjust salt if needed.
8. Serve topped with toasted shredded coconut and sliced green onion if desired.

Tips & Variations

• For extra richness, use all coconut milk instead of the water-coconut milk blend.
• Add a kaffir lime leaf or lemongrass stalk to the pot while cooking for a more aromatic profile.
• Leftovers keep well in an airtight container in the fridge for up to 4 days; reheat with a splash of water.
• For a lower-calorie version, use light coconut milk and reduce the total calories by about 50 per serving.
• This rice also works great as a base for mango sticky rice dessert with sweetened coconut milk drizzled on top.

Nutrition Breakdown

Calories: 386 kcal

Protein: 6.3g

Fat: 15.2g

Carbs: 57.2g

Fiber: 1.4g

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