Coconut Jasmine Rice - Easy side dish of jasmine rice cooked in coconut milk and topped with toasted coconut - perfect with Thai curry dishes.
Here is a quick and easy way to prepare savory coconut rice, and it only takes a few more minutes than regular steamed rice. It's the perfect little side dish for a weeknight. I love this dish with lime chicken or lime and mint (mojito!) chicken, but especially with a really spicy curry.
To toast the coconut, just add it to a hot nonstick pan and heat, tossing or stirring until it's all golden brown. Remove to a plate as soon as it's done to stop cooking. I prefer this method over toasting it in the oven because I always forget it in the oven.
Every time I'm extra sure of myself and I think "Oh, I don't need a timer, it's just a few minutes.." and every time I need a timer. The stovetop is the way to go.
How To Make Coconut Jasmine Rice
Start with toasting the coconut. As I said, I like doing this on the stovetop. Just heat the coconut until it's golden, stirring or shaking the pan often. Make sure to remove the coconut to a plate as soon as it's done so it stops cooking.
In the pot that you're going to cook your rice in, melt the butter then add the sugar and the rice. Stir to coat the rice. Add the liquid and then bring it to boil. put the lid on, then simmer until cooked.
When it's done, remove the pot from the heat and let sit for 10 minutes.
To serve, just fluff the rice with a fork. I top mine with the toasted coconut, and some cilantro and lime juice to freshen it up a bit.
Print the recipe below.
Coconut Jasmine Rice
Ingredients
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 2 cups jasmine rice
- 1 teaspoon sea salt
- 1 can coconut milk
- 1 ½ cups water
- ¼ cup shredded coconut (I prefer unsweetened)
- cilantro or lime for serving (optional)
Instructions
- Melt butter over medium high heat. Add brown sugar, then rice. Cook rice, stirring, for a minute or two, until covered in butter and sugar has melted.
- Turn heat to high and add coconut milk and water. Bring to boil, put lid on a simmer for 18-20 minutes or so.
- Removed from heat and let sit for 10 minutes. (Don't peek!)
- Toast coconut while you wait, over medium high in a non stick pan, until golden brown (only a few minutes).
- Fluff rice and serve with coconut on top. Add cilantro and a small squeeze of lime juice if you like.
NUTRITION DISLCAIMER
Nutritional information is an estimate only, intended for informational purposes, and not to be used as medical or dietary advice. The estimate is based on a nutrition calculator and every recipe will vary slightly depending on the products you use in your home. This estimate is per serving. Your nutrition facts could vary. Changing the serving size on the recipe card may affect ingredient amounts, nutrition, prep time, and/or cook time.
Gloria @ Homemade & Yummy
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
Thanks Gloria!
Fred
This will happen in my kitchen sometime next month. Thanks for sharing!
pipercooks
Thanks Fred, hope you like it!
Aish Das-Padihari
I have been thinking about making coconut rice for a long time but never got to it. I must give this a try.
pipercooks
Thanks! 🙂
Ilaria - Mozzarella Bites
I'm a coconut addict. So you had me at "coconut"! YUM!
pipercooks
Me too, love coconut!
dixya @food, pleasure, and health
how simple is this!!!! i wonder if this will work same way with basmati rice.
pipercooks
I"m pretty sure it would, let me know if you try it!
Erica
This is a beautiful recipe for coconut rice! Thanks for sharing!
pipercooks
Thank you!
Sarah
This sounds fantastic! I bet it would go great with chicken satay!
pipercooks
Mm yes, what a great idea! I'll have to try that.
Marie
What a beautiful and delicate bowl of rice! Love the extra shredded coconut in there
pipercooks
Thanks!
Ticker Eats The World
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
Saffron rice is so good too!
Elizabeth
I bet this tastes and smells absolutely amazing! Such a beautiful flavour combination.
pipercooks
Yes, the smell is truly wonderful 🙂
Sarah James @ Tales From The Kitchen Shed
How delicious, I love the idea of adding toasted coconut. Perfect flavours for a spicy curry, thanks for sharing.
pipercooks
Thank you!
Lynne
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
Ya I could totally eat this just by itself too 🙂 Thanks for pinning!
jacquee | i sugar coat it!
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
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
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
Thanks!