Coconut Jasmine Rice Recipe

This is a very good rice to serve with spicy foods. The coconut flavour is not too overpowering as in those recipes that call for shredded coconut. I rinsed my rice, to eliminate some of the starch, before cooking. I will definitely be making this again. Thanks for sharing!

I added juice from one lime and cut up some fresh cilantro and added both in for the last few minutes that it was on the stove. I found myself adding water one tablespoon at a time towards the end of the 20 minutes because the liquid had cooked out but the rice was still firm. Adding water and cooking a little longer helped to get it to the desired firmness. Tasted great though! Topped it with fresh avocado and peppercorn crusted seared ahi tuna with a spicy remoulade sauce!!!!

I really enjoyed this! Used my Instant Pot! Just a few things to add... 1. I made this in my Instant Pot..set on manual high for 5 minutes, natural release 5 minutes, vent rest of steam. 2. I just stirred together the milk, water, sugar, and salt in the bottom of the pot...no heat...before adding the rice. 2. I used 1 3/4 cup rice. 3. Make sure when adding your 1 1/4 cups of water, first swirl the water in the coconut milk can to really rinse out the can and get all of the coconut goodness 😉 before adding to the mixture. 4. Make sure you stir the rice to coat it with the milk mixture before closing the lid. 5. It has a nice coconut flavor! I made this to go with lemon and butter pan seared scallops. Super easy and yummy! I will definitely make it again.

I was searching for the ideal sticky jasmine rice to serve with my off the cuff Thai beef stir fry, bingo! After reading all the reviews, I made these adjustments. 1/2 t. salt, 1 bay leaf, 1/2 t. turbinado sugar, 1star anise. Cooked as directed. Perfect for packing into a ramekin for presentation. Everyone enjoyed it. The subtle flavors of the coconut, bay leaf, star anise & slight sweetness was the yin to the yang of the spicy stir fry.

Quick and simple recipe, I sometimes substitute coconut cream instead of milk which gives added sweetness or add ginger and garlic, tastes so good!

This recipe turned out great! Made it as a side dish to Hawaiian chicken shishkabobs. I added pineapple tidbits when I poured the rice in and pineapple juice at the very end. Awesome!

What a great and easy recipe! The texture to this dish is excellent, cooked for 20 minutes- it thickens slightly, as it sits for a few minutes, after completing. Be sure to use a fork to fluff it after it is done since the rice tends to stick together when you add coconut milk. I found it perfect just as written- in addition, you can add a few green onions to it to change it up if you think that would be something you'd enjoy. Just a few! I served this with a Lebanese chicken dish but it would go beautifully with a curry-based dish as well. Thanks Tony!

Turned out exactly as I hoped. The rice was slightly sweet and just a little sticky with a mild coconut flavor that won't overpower your main dish (but enough to know you're eating coconut rice). I added a few sprinkles of kosher salt when serving to boost the flavor.

I made this and gave it 5 stars because I made a small change, yet it was still great. I left out the sugar, and just added everything and cooked it. I also rinsed the rice 3 times before cooking. Yummy!! Normally, I just cook it with only Coconut Milk and nothing else. It gives it a strong, yummy, coconut flavor. I tried this because I wanted something toned down tonight. This was a little on the mellow side., and hit the spot.

I left out the added sugar and used soy sauce instead of salt. The resulting rice was perfect! Sometimes coconut rice is too sweet for my taste, but leaving out the sugar, this had that subtle coconut flavor and only a hint towards sweetness. Exactly what I was looking for!

Don't forget to rinse the rice. When the water is no longer cloudy, it's good to go! Instead of white sugar, I use none (still great flavor) for main meal. If looking for a treat, use dark brown sugar. The molasses gives an earthy sweet flavor. Adjust to your liking. I make this in a microwave. Just cover tightly. Cooking times: 15 minutes @ 50% power, then 10 minutes @ 100%.

I do appreciate the taste of this recipe, I just prefer rice to be less creamy. But good overall.

Don't forget to rinse the rice. When the water is no longer cloudy, it's good to go! Instead of white sugar, I use none (still great flavor) for main meal. If looking for a treat, use dark brown sugar. The molasses gives an earthy sweet flavor. Adjust to your liking. I make this in a microwave. Just cover tightly. Cooking times: 15 minutes @ 50% power, then 10 minutes @ 100%.

Perfect just as is

Even my dog seemed impressed (almost).

Easy and beautiful aroma

I grew up in Hawaii and I have been trying to recreate a rice dish I had when I was 4 - very long time ago - and never could. Now I did ... and it was awesomeness!

I loved this rice. I made it to go with a spicy meal and it worked out perfectly. I will definitely make it again.

SO delicious!!!

Excellent I loved it, thanks