Coconut Jasmine Rice | Easy side dish of jasmine rice cooked in coconut milk and topped with toasted coconut. This easy rice recipe is a perfect side dish for Thai curry dishes. Only 5 ingredients and less than 30 minutes to cook.
Reader Review
Loved it !! Easy to follow and delicious.
I did add a bit of grated onion and carrots to the initial fry of the rice plus a touch of grated fresh ginger. It turned put amazingly well. I paired it with salmon and coconut green curried spinach and peas . Great combo!
- Carla
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This quick and easy Thai-inspired coconut rice recipe only takes a few more minutes than plain Jasmine rice and it's so flavorful. This versatile side dish is perfect for weeknights and goes well with a variety of dishes.
I love this fluffy coconut rice with chicken curry or lime and mint (mojito!) chicken, but especially with spicy curry - the combo is perfection.
For my coconut jasmine rice recipe, I use both a can of unsweetened coconut milk and toasted coconut flakes to give the rice coconut flavor.
Since I first posted this recipe 7 years ago, I've tested other methods for preparing it.
When I first created the recipe, I toasted the coconut in the oven, separately. But then I forgot the coconut in the oven a few times. So I started toasting the coconut in the pot at the beginning of the recipe and then cooking it right in the rice. This was a gamechanger!
This saves the extra step of toasting the coconut in the oven or on the stovetop. I'll leave those original instructions below though in case you want to try it anyway.
But the best way is to toast the rice right in the pot you'll cook the rice in - this helps develop flavor right from the start of the dish.
Ingredients
See the recipe card below for exact amounts.
- jasmine rice - 2 cups of jasmine rice. This is pretty easy to find at my local grocery store.
- unsweetened coconut milk - you'll need a 15 oz. can of coconut milk. I use full-fat coconut milk for a rich flavor.
- coconut flakes - I use unsweetened shredded coconut, which is cooked in a small amount of brown sugar, to give the overall dish a touch of sweetness.
- brown sugar + butter - cooking these both together at the start of the dish sets up a great flavor base for this jasmine rice recipe.
Substitutions
- rice: try basmati or another long-grain white rice instead.
- butter: try coconut oil instead to make this recipe vegan.
Equipment
I use my cast iron Dutch oven by Cuisinart for this and most other recipes that I make.
Instructions
Prep Tips
- Heat a large pot over medium heat. I use my cast iron Dutch oven. Melt the butter and then add the brown sugar, coconut, and rinsed rice. Stir to coat the coconut and rice and cook for a minute or two to toast both the rice and the coconut.
- Add the water and the canned coconut milk, and then bring it to a boil. Add a tight-fitting lid, turn the heat down to low, and then simmer until cooked, about 18 minutes or according to your package instructions. Try not to peek, it will interrupt the rice steaming!
- When the rice is done, remove the pot from the heat and let sit for 10 minutes.
- To serve, fluff the cooked rice with a fork. I top mine with some cilantro and lime juice to freshen it up a bit.
Note: The original instructions are below.
Start by toasting the coconut in a hot nonstick pan and heat or medium heat, tossing or stirring until it's all golden brown. Remove from the hot pan and scatter it on a plate as soon as it's done to stop cooking. This helps the coconut cool faster.
You can also toast the coconut in the oven by spreading it on a sheet pan and baking at 325 for 5-10 minutes, watching carefully. Continue with the recipe.
Tips for making coconut rice
- Make sure to rinse the rice well which removes excess starch and dirt and helps prevent the rice from sticking together.
- Don't have jasmine rice on hand? Try another long-grain rice like basmati for a similar result.
- Don't peek while the rice is steaming, just follow the package instructions.
- For best results, let the rice sit with the lid on off of the heat after cooking, to finish steaming.
What to serve this rice with
I like serving this rice with spicy chickpea curry, or on the side of air fryer chicken katsu and my pineapple mango salsa.
Looking for more rice recipes? Try my Instant Pot brown rice next.
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat by microwaving with a splash of water on top.
FAQs
Jasmine rice has a nutty flavor with a hint of sweetness.
Recipe
Coconut Jasmine Rice
Ingredients
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 2 cups Jasmine rice
- 1 teaspoon salt
- 15 oz coconut milk unsweetened
- 1 ½ cups water
- ¼ cup unsweetened shredded coconut unsweetened
- cilantro or lime for serving optional
Instructions
- Rinse the rice in cold water.
- Heat a large pot over medium-high heat. Melt the butter. Add brown sugar, coconut, and rice. Cook, stirring, for a minute or two, until covered in butter and sugar has melted.
- Add the coconut milk and water. Turn the heat to high and bring to a boil.
- Turn the heat down, add the lid, and simmer for 18-20 minutes or so or according to your package instructions.
- Remove from heat and let sit for 10 minutes. (Don't peek!)
- Fluff rice and serve with cilantro and a small squeeze of lime juice if you like.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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Gloria @ Homemade & Yummy says
Jasmine rice is already so fragrant. With the addition of coconut milk, and coconut....this sounds like it would be so delicious. Perfect to serve with a curry for sure.
pipercooks says
Thanks Gloria!
Fred says
This will happen in my kitchen sometime next month. Thanks for sharing!
pipercooks says
Thanks Fred, hope you like it!
Aish Das-Padihari says
I have been thinking about making coconut rice for a long time but never got to it. I must give this a try.
pipercooks says
Thanks! 🙂
Ilaria - Mozzarella Bites says
I'm a coconut addict. So you had me at "coconut"! YUM!
pipercooks says
Me too, love coconut!
dixya @food, pleasure, and health says
how simple is this!!!! i wonder if this will work same way with basmati rice.
pipercooks says
I"m pretty sure it would, let me know if you try it!
Erica says
This is a beautiful recipe for coconut rice! Thanks for sharing!
pipercooks says
Thank you!
Sarah says
This sounds fantastic! I bet it would go great with chicken satay!
pipercooks says
Mm yes, what a great idea! I'll have to try that.
Marie says
What a beautiful and delicate bowl of rice! Love the extra shredded coconut in there
pipercooks says
Thanks!
Ticker Eats The World says
beautiful recipe. Rice is quite an integral part of our food here so have eaten it in different avatars many a time. Normally though we go for saffron rice. Although I have eaten coconut rice never with jasmine in it which I am sure brings about some amazing flavour and smell. Shall try it. Thanks
pipercooks says
Saffron rice is so good too!
Elizabeth says
I bet this tastes and smells absolutely amazing! Such a beautiful flavour combination.
pipercooks says
Yes, the smell is truly wonderful 🙂
Sarah James @ Tales From The Kitchen Shed says
How delicious, I love the idea of adding toasted coconut. Perfect flavours for a spicy curry, thanks for sharing.
pipercooks says
Thank you!
Lynne says
I adore coconut rice and have no idea why I never make it! Delicious all on its own, I could eat the pot. Pinned, so I don't forget it every again.
pipercooks says
Ya I could totally eat this just by itself too 🙂 Thanks for pinning!
jacquee | i sugar coat it! says
This looks yummy!! We normally cook our rice in coconut milk (as my grandmother does), but adding brown sugar is new to me!! Will have to gave it a try.
pipercooks says
I only ever make it with coconut milk in this recipe, do you have any other flavors you like to combine with it?
Derek | Dad With A Pan says
This sounds so light and refreshing. I don't know why because its rice, maybe the way it looks? it looks so fluffy! Love the coconut add!
pipercooks says
Thanks!
Carla says
Loved it !! Easy to follow and delicious.
I did add a bit of grated onion and carrots to the initial fry of the rice plus a touch of grated fresh ginger. It turned put amazingly well. I paired it with salmon and coconut green curried spinach and peas . Great combo!
Jacqueline Piper says
Ooo, I'll have to add ginger next time, love that idea. Glad you enjoyed this and thank you for commenting
Jacqueline!