Coconut Jasmine Rice is a moist, fluffy rice with a hint of coconut flavor. It goes well with many different proteins. Store any leftover rice, covered, in the refrigerator. The rice reheats well in the microwave.
This dish calls for just four ingredients: Jasmine rice, coconut milk, coconut water and salt. I keep Thai Kitchen Coconut Milk on hand, so it is the coconut milk that I use in this rice. For added coconut flavor, I use coconut water instead of plain water. You can use plain water, if you prefer.
Rice will absorb the flavors of the liquid in which it is cooked. I often cook rice in chicken stock or beef stock because of the rich flavors the rice absorbs. Yum!
You can get creative and experiment with different spices added to the rice as well. Onion, garlic, thyme and basil are all tasty added to the rice before you cook it. You can add vegetables cut into small pieces to the rice before cooking, too. Vegetables will make the rice a more hearty dish.
I usually use sweetened coconut milk in this rice because that is what I normally keep on hand. Occasionally, I use unsweetened coconut milk. Both sweetened and unsweetened coconut milk works well with this rice.
Jasmine rice is an aromatic, long-grain rice. It is good cooked in water then served as a side dish. Make the rice ahead of time and refrigerate it if you want to use it in a fried rice dish. Freshly cooked rice can be a bit soggy to use in fried rice. I usually make the rice a day ahead of time and refrigerate it overnight when I want to use it in a fried rice dish.
Another rice that I like is Basmati Rice. Both basmati and jasmine rices are good served as a side dish with just about any meal as well as used as fried rice.
I hope you enjoy the Coconut Jasmine Rice!
Coconut Jasmine Rice
- 1 1/4 cups coconut milk
- 1 1/2 cups coconut water You can use plain water if you prefer.
- 1/2 teaspoon salt
- 1 1/2 cups jasmine rice
- Rinse the jasmine rice then drain well.
- Combine the coconut milk, coconut water, salt and jasmine rice in a medium saucepan. Bring to a boil.
- Reduce heat. Cover and simmer for about 20-minutes, or until the liquid is absorbed.
- Fluff with a fork then transfer to a serving dish.