Coconut Jasmine Rice

gluten free

After having this at one of my favorite restaurants, I couldn’t wait to try this at home.

It’s actually pretty easy to make, but still took me a couple attempts until I got it to taste like what I had at the restaurant.

*Tip* The rice takes a bit longer to cook in the coconut milk…and it can also burn if you don’t stir it constantly while you’re waiting for it to boil.

Coconut Jasmine Rice goes great with Thai and Indian food. There’s just something about the sweet, sticky rice that compliments a richer, more savory (and/or spicy) dish.

I made it to go with my Ginger Soy Salmon, but I bet it would go great with a spicy curry.

It’s simple. You cook the rice in the coconut milk and oil, instead of water.


Coconut Jasmine Rice

4-6 servings


gluten free
  • 2 cups coconut milk
  • 1 Tbsp coconut oil
  • 3/4 cup water
  • 2 cups Jasmine rice
  • salt to taste


  • Put all of the ingredients in a sauce pan and heat to a low boil over medium/high heat. Stir constantly. Really. It will stick to the bottom if you don't.
  • When it starts to boil, reduce heat to low immediately. Cover tightly and simmer 15-20 minutes until liquid is absorbed. Stir occasionally.
  • Fluff with a fork when done.
Prep Time: 05 - 10 Minutes
Cook Time: 15 - 20 Minutes
Total Time: 200 - 30 Minutes
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  1. [...] This recipe is inspired by one of my favorite local restaurants and reminds me of a really fun night. I literally spent the weekend trying to recreate it (along with the Coconut Jasmine Rice). [...]


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