This Coconut Jasmine Rice is light and fluffy with hints of fresh lime juice and cilantro. The recipe only combines a few ingredients and is ready to eat in 30 minutes.
This jasmine rice is so fresh and delicious with a subtle coconut taste. I absolutely love this easy side dish in warm weather months, when you don't want to be weighed down with bread and potatoes.
Why You'll Love This Recipe:
- It's fresh, light and so yummy
- This jasmine rice recipe is really versatile and goes great with pork, chicken, fish, shellfish, and steak
- The recipe only takes 30 minutes from start to finish
- It only uses a few pantry ingredients
Jasmine Rice: A long grain rice popular in Asian culture. It's primarily grown in Thailand and is moist and fluffy when cooked.
Coconut Milk: Brings a creamy, subtle coconut flavor when cooked with the rice. I really like the Thai Kitchen brand.
Sugar: Just a touch is used to bring in a bit of sweetness.
Lime Juice and Cilantro: Enhance the rice with their fresh herb and citrus notes.
See recipe card for full information on ingredients and quantities.
If you want a simple coconut rice, feel free to leave out the cilantro or lime juice.
This recipe is for long grain Jasmine rice, but you can also use Basmati Rice. I don't suggest other varieties.
How to Make Coconut Jasmine Rice:
Step 1: Rinse the jasmine rice in a mesh strainer with water to remove the excess starches.
Step 2: In a medium saucepan, add in coconut milk, water, sugar, and salt.
Step 3: Bring the ingredients in the saucepan to a boil over medium high heat on the stovetop.
Step 4: Pour in the rice and stir. Cover the pot and reduce heat to low. Cook covered for 20 minutes.
Step 5: Uncover and use a fork to fluff the rice. Do not stir. Pour in lime juice and cilantro and gently toss with a fork to combine.
Step 6: Serve and Enjoy!
- Rinse the rice in a mesh strainer before cooking. I know it can seem like a silly extra step, but it really helps remove the starch and reduce clumping and prevent sticky rice.
- Give the can of coconut milk a good shake before opening to mix up the fatty cream that will sit on top.
- Don't open the lid on the rice pot until after the 20 minutes is up. The steam is crucial to the cooking process and if you let it out, it won't cook as well.
- Fork fluff the rice once opening the lid, rather than stirring.
It is subtle, but you can still taste the flavors! It's delicious, especially paired up with the lime juice and cilantro!
You need a ½ coconut milk and ½ water mixture because coconut milk itself is too thick to cook the rice alone.
Coconut milk contains vitamins like vitamin C and iron. It's also dairy free and lactose free, which can be a lot easier on people's digestive systems!
Store the leftover rice in a sealed container in the fridge for up to 3 days.
More Side Dishes You'll Love:
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