Coconut Jasmine Rice
Fragrant jasmine rice simmered in coconut milk and water with a little salt and sugar, giving fluffy, tender grains that are creamy but never mushy. A perfect partner for curries, grilled meats, and stir-fries.
- Prep
- 8 min
- Cook
- 20 min
- Wait
- 25 min
- Total
- 53 min
- Makes
- About 6 cups cooked rice (6 servings)
Steps
Before you start
- Shake the can of coconut milk very well before opening so the cream and thin milk are evenly mixed.
- Use a saucepan with a tight-fitting lid; steam escaping is the most common cause of crunchy or uneven rice.
- Allow 15 minutes of soaking time for the rinsed rice; it helps the grains cook evenly.
- Use full-fat canned coconut milk, not the carton beverage or light version.
Rinse the rice
- Place the 2 cups (370 g) jasmine rice in a fine-mesh sieve.
- Rinse under cold running water for about 1 minute, swishing with your hand, until the water runs mostly clear rather than milky.
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Ready when: Water draining from the rice is nearly clear.
Tip: Rinsing removes surface starch, which prevents gummy, clumped rice.
Soak and drain
- Transfer the rinsed rice to a bowl, cover with cool water, and let it soak for 15 minutes.
- Drain very well in the sieve, shaking out excess water for 1 minute.
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Ready when: Grains look opaque white and no water pools in the sieve.
Tip: Drain thoroughly; leftover water will make the rice too soft.
Combine the liquids
- Add the coconut milk, 1 cup (240 ml) water, ¾ teaspoon salt, and 1 tablespoon sugar to the saucepan.
- Stir until the sugar and salt dissolve and the mixture is smooth.
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Ready when: No streaks of thick coconut cream remain; the liquid is uniformly pale.
Add rice and heat
- Add the drained rice and stir once to spread it evenly.
- Set the pan over medium heat and bring to a gentle boil, stirring occasionally, 4 to 5 minutes.
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Ready when: Small bubbles break across the entire surface.
Tip: Do not let the coconut milk boil hard or it can separate and scorch on the bottom.
Cover and simmer
- Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid or stirring.
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Ready when: Liquid is absorbed and small steam holes dot the surface.
Tip: If your lid is loose, lay a clean kitchen towel under it to seal in steam.
Rest off the heat
- Turn off the heat, leave the lid on, and let the rice rest for 10 minutes so the grains finish steaming and firm up.
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Ready when: Rice is tender with no hard center, and the bottom is not wet.
Tip: Peeking early lets steam escape and can leave the top layer undercooked.
Fluff and serve
- Uncover and gently fluff with a fork or rice paddle, lifting from the bottom to the top.
- Taste and add a pinch more salt if needed.
- Serve warm.
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Ready when: Grains are separate, glossy, and tender but not mushy.
Tip: Fold gently; hard stirring breaks the grains and makes the rice sticky.
Good to know
Tips
- Measure the rice and liquid exactly; the ratio here is about 1 part rice to 1.25 parts total liquid after soaking.
- Keep the heat low during simmering; coconut milk scorches more easily than water.
- Rest the rice with the lid on for the full 10 minutes for the best texture.
- Garnish with toasted shredded coconut, sliced scallions, or lime wedges for extra flavor.
Make ahead
"Rinse and soak the rice up to 1 hour ahead, then drain well. The finished rice holds, covered in the pot, for up to 30 minutes before serving."
Storage & reheating
"Room temperature: up to 1 hour after cooking. Fridge: cool within 1 hour and refrigerate in an airtight container up to 3 days. Freezer: up to 2 months in a freezer bag, flattened. Reheat with 1 tablespoon water per cup of rice, covered, in the microwave for 1 to 2 minutes or in a covered pan over low heat until steaming hot."
Substitutions
- full-fat coconut milk → light coconut milk. Rice will be less rich; reduce the water to ¾ cup (180 ml) is not needed, but expect a lighter flavor.
- jasmine rice → basmati rice. Rinse and soak the same way; grains will be longer and drier, and may need 2 to 3 extra tablespoons of water.
- granulated sugar → light brown sugar. Use the same amount for a slight caramel note.
- fine sea salt → kosher salt (Diamond Crystal). Use 1 teaspoon because the flakes are less dense.
