Easy Coconut Jasmine Rice (2024)

You need only 4 ingredients to make this delicious, fluffy coconut rice. It’s incredibly versatile, pairing well with a variety of cuisines and meals.

It can be made ahead, making it a great choice for meal prep. It can even be frozen!

Table of Contents hide

Ingredient notes and substitutions

Rice ~ I like Jasmine rice for this coconut rice recipe. It has a lovely mild floral scent and slightly sweet flavor. It also cooks quickly, in about 12 to 15 minutes.

Any long grain white rice may be used. Basmati rice would be delicious. I don’t particularly care for brown rice in this case, but you use it if you prefer. Just know that if you use a different variety of rice, the cook time and rice:liquid ratio may change. Be sure to read the package directions carefully and adjust accordingly.

Learn about the different varieties of rice here.

Coconut milk ~ Full-fat, unsweetened, canned coconut milk works best. Canned light coconut milk will work, but won’t be as flavorful.

Water ~ You’ll still need water in addition to the coconut milk. You could use vegetable broth here if you like, but I find it just muddles the coconut taste, so I think water works best.

Salt ~ A pinch of salt balances the flavors.

Rinse the rice in a fine mesh strainer under cold water for several minutes until the water runs clear (1). This will remove excess starch allowing the grains of rice to cook up fluffy and separated instead of sticky and clumpy. Drain well.

Bring the coconut milk, water, and salt to a boil, then add the rinsed rice (2).

Turn down the heat to low, cover the pot (3), and cook for 12 to 15 minutes until the rice is tender and the liquid is absorbed.

Turn off the heat and let the rice sit covered in the pot for an additional 5 minutes before fluffing with a fork (4).

Storage and freezing

Fridge: Store leftover Coconut Jasmine Rice in an airtight container in the fridge for up to 3 days.

Freezer: Rice freezes well. Allow the cooked rice to cool completely before transferring to a freezer safe container or plastic zip-top bag. It will keep well for up to 3 months.

Reheat: If frozen, thaw overnight in the fridge. To reheat, gently warm in the microwave or on the stovetop. Feel free to add a splash of extra coconut milk or water when reheating.

This easy Coconut Jasmine Rice pairs perfectly with so many main dishes.

With soy: Palak Tofu, simple Baked Tofu, Pan Fried Tofu, Pineapple Tofu, Vegan Chicken Cutlets, Edamame Dumplings

With curries: Chickpea Tikka Masala, Green Curry, Sweet Potato Curry

With veggies: Roasted Cauliflower Steaks, Orange Cauliflower, Garlic Green Beans

With beans and lentils: BBQ Lentils, Spiced Chickpea Stew, Black Bean Patties

Pro tips and tricks

~ Rinse the rice in a fine mesh strainer for several minutes under cold water. This removes excess starch and allows the grains of rice to cook up fluffy, not sitcky.

~ Use full-fat, unsweetened, canned coconut milk for best flavor.

~ Do not stir or even remove the lid during the cooking time.

~ When the rice is cooked and the liquid is absorbed, allow the rice to sit off of the heat for an additional 5 minutes.

~ Fluff the rice with a fork, not a spoon or spatula.

~ If you like a creamier coconut rice, stir in additional coconut milk before serving.

~ Garnish the rice with sliced green onions, sliced almonds, and/or a squeeze of lime juice for an extra pop of flavor.

FAQs

More vegan rice recipes

• Spinach Chickpeas and Rice
• Vegan Fried Rice
• Curry Fried Rice
• Cranberry Pecan Rice
• Lentil Rice Soup
• Peanut Rice Stuffed Mini Peppers