Pin this There's something about jasmine rice that makes me pause mid-cooking just to breathe it in. The first time I simmered it in coconut milk instead of plain water, I wasn't expecting much—just a side dish to stretch the curry further. But that first spoonful stopped me cold. The grains stayed separate and fluffy while somehow tasting like they'd been whispered sweet nothings by the coconut. Now it's the one thing I make without thinking, the rice that people always ask about.
I made this for my neighbor who'd just moved in, and she came over asking what smelled so incredible wafting through the walls. We sat on the steps with bowls of this rice and leftover roasted vegetables, and somehow that simple meal turned into a three-hour conversation. Since then, whenever I cook it, I think about how food does that—it stops you long enough to actually talk to someone.
Ingredients
- Jasmine rice: The secret is the aroma—use real jasmine rice, not just any long grain, because that gentle floral note is what makes this whole thing sing.
- Coconut milk (full-fat, unsweetened): Full-fat is non-negotiable here; it gives the rice a delicate creaminess that thin coconut milk can't touch.
- Water: This keeps the coconut from overwhelming and lets the jasmine rice flavor stay in the spotlight where it belongs.
- Salt: A light hand is key—you want to taste the rice, not the salt.
- Sugar (optional): Add this only if your coconut milk tastes sharp or if you're pairing with something savory that needs a gentle counterpoint.
Instructions
- Rinse your rice like you mean it:
- Run that jasmine rice under cold water and keep going until the water runs almost clear. This takes away the starch that makes rice gummy, and it's the move that separates silky grains from mush.
- Build the base:
- Pour the coconut milk, water, salt, and rice into your saucepan and give it a good stir so everything mingles. The rice should look like it's floating in a light bath, not drowning.
- Heat to a gentle boil:
- Let it bubble softly over medium heat—you're not trying to make it angry, just hot enough to get cooking. This takes about 3 to 5 minutes depending on your stove.
- Drop the heat and cover tight:
- Once it's boiling, turn the heat down to low, clap that lid on (make sure it's a tight fit), and let it simmer undisturbed for 15 minutes. Peeking ruins the steam, so trust the process.
- Rest it like it's earned a nap:
- Kill the heat but keep the lid on for 10 more minutes. The rice keeps absorbing the liquid and everything settles into perfect tenderness.
- Fluff gently:
- Use a fork to break up any clumps and let air in, being tender about it—these grains have been working hard.
Pin this My friend brought her new partner over and I made this rice as a side, and he went quiet halfway through eating. He asked if I'd add coconut milk to everything from that point on, and I almost said yes right then. Instead, I wrote down the recipe and told him to try it himself. That's when I knew this was more than a recipe—it was the kind of thing that makes someone feel cared for.
How to Take It Further
Once you've mastered the basic version, start playing with it. A small piece of ginger simmered with the rice adds a subtle warmth, or you can float a pandan leaf in there while it cooks for a deeper floral note—just fish it out before serving. I've also tried replacing the water with a light coconut broth once, and it was incredible with a khao soi curry.
What to Serve It With
This rice is the quiet friend that lets other flavors shine. It's perfect alongside a bold red curry where the heat and spice need something gentle to lean on, or next to simply grilled chicken with a squeeze of lime. It also takes beautifully to stir-fried vegetables, and I've served it at room temperature the next day mixed into a salad with herbs and a light vinaigrette.
Keep It Fresh
Leftover coconut jasmine rice keeps in an airtight container in the fridge for about three days, and it reheats gently with just a splash of water and low heat. You can also freeze it, though I find the texture shifts slightly when thawed—still delicious, just a touch less fluffy than fresh.
- If you're making this ahead of time, store it in the coldest part of your fridge to keep that coconut flavor from turning.
- Reheat on the stovetop with a tiny bit of water stirred in, covering it to trap the steam.
- The rice tastes best served warm but not piping hot—that lets the jasmine aroma come through most clearly.
Pin this This rice is one of those dishes that teaches you something quiet about cooking: it's not always about doing more, sometimes it's just about letting good ingredients stay good. Make it when you want your kitchen to smell like somewhere warm and far away.
Recipe Questions
- → What type of rice works best with coconut milk?
Jasmine rice is ideal due to its fragrant aroma and slightly sticky texture, which complements the creamy coconut milk.
- → Can I enhance the flavor during cooking?
Adding pandan leaves or a small piece of ginger while simmering adds a deeper, aromatic note to the dish.
- → How do I achieve perfect texture?
Simmer on low with a tight lid and let rice rest after cooking to fully absorb liquid, resulting in fluffy grains.
- → Is it suitable for dietary restrictions?
Yes, it is vegan and gluten-free when using unsweetened coconut milk and verified ingredients.
- → What dishes pair well with this rice?
It complements Thai curries, grilled meats, and stir-fried vegetables beautifully due to its subtle sweetness and aroma.