Coconut Jasmine Rice Side (Printable)

Fluffy jasmine rice cooked with creamy coconut milk for a subtly sweet, aromatic side.

# What You Need:

→ Rice

01 - 1 cup jasmine rice

→ Liquids

02 - 1 cup full-fat unsweetened coconut milk
03 - 1 cup water

→ Seasonings

04 - ½ teaspoon salt
05 - 1 teaspoon sugar, optional

# How to Make It:

01 - Rinse the jasmine rice under cold running water until the water runs clear and drain thoroughly.
02 - In a medium saucepan, add the rinsed rice, coconut milk, water, salt, and sugar if using; stir to combine.
03 - Heat the mixture over medium heat until it reaches a gentle boil.
04 - Reduce heat to low, cover the saucepan tightly, and simmer for 15 minutes without lifting the lid.
05 - Remove from heat and let the rice sit, covered, for 10 minutes to complete absorption.
06 - Fluff the rice gently with a fork before serving.

# Expert Tips:

01 -
  • The kitchen fills with an aroma so good you'll catch yourself just standing there, stirring nothing in particular.
  • It transforms boring rice into something fancy enough for guests but easy enough for a quiet weeknight.
  • Everything happens in one pot and you actually have time to set the table.
02 -
  • Do not skip the rinsing step no matter how much you're in a hurry; mushy rice will haunt you.
  • If your lid doesn't seal well, the liquid evaporates unevenly and you'll end up with rice that's part crunchy, part mushy—it's a lesson I learned the hard way and my guests never let me forget it.
  • The 10-minute rest after cooking is not optional; this is when the magic happens and the rice finishes cooking perfectly.
03 -
  • Use a saucepan with a heavy bottom and a fitted lid; the steady heat and tight seal make all the difference between good rice and rice that people ask about.
  • If you can find jasmine rice from Thailand or Vietnam, it tends to have a more pronounced aroma—hunt it down in Asian markets if you can.
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