Coconut Jasmine Rice Recipe: Fragrant, Fluffy, and Creamy

With just four ingredients you can make tender, fragrant coconut jasmine rice. It pairs beautifully with Asian, Indian, and Caribbean flavors and can be made ahead or frozen for later use.

Ingredient notes and substitutions

Rice — Jasmine rice is recommended for its delicate floral aroma and slightly sweet flavor, and it cooks quickly (about 12–15 minutes). Any long-grain white rice, like basmati, will work; brown rice can be used but requires a different liquid ratio and longer cooking time, so follow package directions if you swap varieties.

Coconut milk — Use full-fat, unsweetened canned coconut milk for the best richness and coconut flavor. Light canned coconut milk will work but the result will be less creamy.

Water — Water is added in addition to coconut milk. You can use vegetable broth, but it may compete with the coconut flavor.

Salt — A pinch of salt balances and enhances the flavors.

Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch so the grains cook up fluffy and separate rather than sticky. Drain well.

Bring the canned coconut milk, water, and salt to a boil, then add the rinsed rice.

Reduce the heat to low, cover the pot, and simmer for 12–15 minutes, until the rice is tender and the liquid is absorbed.

Remove the pot from the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.

Storage and freezing

Fridge: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer: Once fully cooled, transfer rice to a freezer-safe container or zip-top bag. It freezes well for up to 3 months.

Reheat: Thaw overnight in the fridge if frozen, then reheat gently in the microwave or on the stove. Add a splash of water or coconut milk when reheating to refresh the texture.

This coconut jasmine rice complements a wide range of mains:

With soy-based mains: baked or pan-fried tofu, palak-style tofu, or vegan cutlets.

With curries: chickpea tikka masala, Thai green curry, or sweet potato curry.

With vegetables: roasted cauliflower, orange-glazed cauliflower, or garlicky green beans.

With legumes: smoky BBQ lentils, spiced chickpea stew, or bean patties.

Pro tips and tricks

~ Rinse the rice thoroughly in a fine-mesh strainer to remove excess starch and ensure fluffy, separate grains.

~ Use full-fat unsweetened canned coconut milk for the creamiest flavor.

~ Avoid lifting the lid or stirring while the rice cooks.

~ After cooking, let the rice rest covered off the heat for 5 minutes before fluffing with a fork.

~ For an extra creamy texture, stir in a little more coconut milk just before serving.

~ Garnish with sliced green onions, toasted sliced almonds, chopped cilantro or parsley, and a squeeze of lime for brightness.

FAQs

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I hope you love this recipe as much as we do. If you try it, please rate and leave a comment with your feedback. For more easy family recipes, check the author’s cookbook.