This Coconut Jasmine Rice is ultra fluffy, buttery, and infused with sweet, nutty flavor thanks to creamy coconut milk, fresh garlic, and ginger. It’s the perfect upgrade from plain white rice and pairs beautifully with your favorite stir-fry, grilled chicken, or tropical-inspired dishes. The best part? It all comes together in one pot with just a few pantry staples. Whether you’re serving chicken curry, pineapple teriyaki chicken, or a saucy shrimp stir-fry, this rice will soak up every drop and steal the show.
I love coconut jasmine rice; it is the perfect base for your favorite tropical or Asian-inspired mains—think Pineapple Teriyaki Chicken, Hunan Shrimp, or Asian Pulled Pork.
If you aren’t a fan of coconut, I would try my Instant Pot Basmati Rice. It comes out perfectly every time and only takes 10 minutes. It is buttery, fluffy, light, and never mushy!
Table of Contents
Why You’ll Love This Recipe
- One Pot Wonder: Everything cooks in one saucepan from start to finish.
- Restaurant Quality Texture: Rinsing the rice and resting it post-cook keeps it fluffy, never mushy.
- Subtle Sweetness: A touch of honey adds the perfect balance to the savory aromatics and creamy coconut milk.
- Pairs with Everything: From spicy mains to grilled proteins, this rice is super versatile.
Ingredients & Substitutions
- Jasmine Rice: This long-grain rice is naturally aromatic and cooks up super fluffy. Basmati rice is the best substitute if needed, but the flavor will be slightly different.
- Avocado Oil: A neutral, high-heat oil that’s great for sautéing. You can also use coconut oil for more coconut flavor or olive oil if that’s what you have on hand.
- Garlic: Fresh garlic adds depth and a savory bite. 1 1/4 teaspoons of garlic powder can be used in a pinch, but fresh gives the best flavor.
- Ginger: Freshly grated ginger brings warmth and brightness. If you’re in a hurry, ginger paste works too—just make sure it’s unsweetened.
- Water: Helps balance the richness of the coconut milk. For added flavor, use chicken broth or vegetable broth instead.
- Full-Fat Coconut Milk: The star of the recipe! Make sure to use canned full-fat coconut milk for the creamiest texture. Avoid boxed coconut milk—it’s too thin and meant for drinking.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Honey: Adds a touch of sweetness that balances the savory and creamy notes. Maple syrup, agave, or brown sugar can be swapped in.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Coconut Jasmine Rice
Quick Overview
- Rinse rice.
- Sauté aromatics.
- Add liquids to the rice.
- Cook.
- Rest & fluff.
Step by Step Instructions
Quick Tip From Bri
Let it rest before fluffing. The final steam (on and off the heat) gives the rice its perfect texture.
- Rinse the Rice: Rinse the rice in a fine mesh strainer under cold water for 60 seconds until the water runs mostly clear. This removes excess starch and helps prevent stickiness.
- Sauté Garlic and Ginger: In a medium saucepan, heat the avocado oil over medium heat. Add the garlic and ginger and sauté for 1–2 minutes, until fragrant but not browned.
- Add Liquid and Rice: Stir in the rinsed rice, water, coconut milk, salt, and honey, until well combined. Bring to a boil.
- Cover and Cook: Once boiling, reduce the heat to low, cover tightly, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed. Do not open the lid.
- Rest and Fluff: Remove from heat and let the rice sit, covered, for 5 minutes and uncovered, for 5 minutes. Then fluff gently with a fork and serve.
Recipe Serving Suggestions
This coconut jasmine rice is the perfect side dish for a tasty protein or stir-fry. Here are my suggestions:
- Grilled Shrimp Skewers: These skewers are packed with zesty lemon and bold spices.
- Chicken & Green Bean Stir Fry: This recipe is a quick and satisfying meal with a great balance of flavors.
- Chicken Kabobs in the Oven: These kabobs are juicy and bold, infused with flavor from a tangy Greek yogurt marinade.
- Ground Pork Stir Fry: This stir fry is flavorful and comes together in under 30 minutes.
Expert Tips
- Use Full-Fat Coconut Milk: Light versions won’t give you the same creamy texture or rich flavor. Shake the can well before opening!
- Don’t Lift the Lid While the Rice Cooks: It’s tempting, but keeping the lid closed traps the steam and ensures the rice cooks evenly.
- Grate the Ginger Fresh: A microplane zester works great and gives you that bright, warm zing without any fibrous chunks.
Most Common Mistakes
- Skipping the Rinse: This can lead to sticky or clumpy rice. Rinsing removes excess starch for that perfect fluffy texture.
- Using the Wrong Coconut Milk: Avoid coconut milk from a carton. It’s diluted and meant for drinking—not cooking.
- Overheating the Garlic and Ginger: Burnt aromatics can make the whole dish taste bitter. Keep the heat moderate and stir constantly.
Additions & Variations
- Add Lime Zest or Juice: A squeeze of lime at the end brightens everything up and gives the rice a slightly tangy finish.
- Stir In Chopped Cilantro or Thai Basil: For a fresh herbaceous twist, add a handful just before serving.
- Make It Spicy: Add a pinch of red pepper flakes or a dash of sriracha to the liquid for a subtle kick.
- Use Broth Instead of Water: For extra depth, swap the water for chicken or vegetable broth.
The 10 Best Substitutes for Avocado Oil
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Recipe FAQs
Coconut jasmine rice features a rich, slightly sweet flavor and a subtle coconut aroma that enhances the nutty jasmine rice. The coconut milk adds creaminess and a mild coconut taste, making it a great pairing for many dishes.
Yes, coconut jasmine rice can be a healthy option, especially when enjoyed in moderation.
More Side Dish Recipes
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Coconut Jasmine Rice
Equipment
- Mesh Strainer
- Saucepan
Ingredients
- 1 ½ cups jasmine rice
- 1 teaspoon avocado oil
- 6 cloves garlic, minced
- 1 Tablespoon freshly grated ginger
- ⅔ cup water
- 1 (13.5-ounce) can full-fat coconut milk
- 1 teaspoon Morton kosher salt
- 1 Tablespoon honey
Instructions
- Rinse the Rice: Rinse the rice in a fine mesh strainer under cold water for 60 seconds until the water runs mostly clear. This removes excess starch and helps prevent stickiness.1 ½ cups jasmine rice
- Sauté Garlic and Ginger: In a medium saucepan, heat the avocado oil over medium heat. Add the garlic and ginger and sauté for 1–2 minutes, until fragrant but not browned.1 teaspoon avocado oil, 6 cloves garlic,, 1 Tablespoon freshly grated ginger
- Add Liquid and Rice: Stir in the rinsed rice, water, coconut milk, salt, and honey, until well combined. Bring to a boil.⅔ cup water, 1 (13.5-ounce) can full-fat coconut milk, 1 teaspoon Morton kosher salt, 1 Tablespoon honey
- Cover and Cook: Once boiling, reduce the heat to low, cover tightly, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed. Do not open the lid.
- Rest and Fluff: Remove from heat and let the rice sit, covered, for 5 minutes and uncovered, for 5 minutes. Then fluff gently with a fork and serve.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Rinse the Rice: This can lead to sticky or clumpy rice. Rinsing removes excess starch for that perfect fluffy texture.
- Use Full-Fat Coconut Milk: Light versions won’t give you the same creamy texture or rich flavor. Shake the can well before opening!
- Don’t Lift the Lid While the Rice Cooks: It’s tempting, but keeping the lid closed traps the steam and ensures the rice cooks evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
