I love experimenting in my kitchen. My latest creation blends jasmine rice, full-fat coconut milk, water, salt, and optional sugar into a light, aromatic dish. This Coconut Rice With Coconut Cream turns a simple side into a fragrant delight perfect for Asian-inspired meals, offering gentle, satisfying flavor with every bite.

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I’ve always had a soft spot for a side dish that brings something extra to the table. When I stumbled upon this Coconut Milk Rice recipe, I knew I had to share it.

It combines 1 cup jasmine rice, rinsed and drained, with 1 cup full-fat coconut milk, and 1 cup water along with 1/2 teaspoon salt so that each grain gets just the right flavor. If you’re a fan of a slightly sweeter bite, a teaspoon of sugar will do the trick.

I was inspired by ideas like Coconut Rice Side Dish and Best Asian Rice, which really pushed me to experiment with techniques I’d never used before. Every time I make this dish, I feel like I’m on a carefree kitchen adventure where simple ingredients transform into something so unexpected.

It’s perfect for pairing with your favorite Asian-inspired meals and even works for those Hamilton Beach Rice Cooker Recipes. Enjoy the twist!

Why I Like this Recipe

I’ve always loved how simple this recipe is to put together. I like that it’s super easy to follow and doesn’t have a ton of complicated steps, which makes me feel less stressed when I’m cooking. I also really enjoy the unique flavor that full-fat coconut milk adds. It gives the jasmine rice a creamy texture and a pleasant aroma that just makes my kitchen smell amazing. Another thing I like is how versatile this dish is; it goes perfectly with so many different Asian-inspired meals. And finally, I appreciate that I can tweak the recipe easily to suit my mood—if I feel like something a bit sweeter, I can just add a teaspoon of sugar without messing up the whole thing.

Ingredients

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Jasmine Rice provide carbohydrates for energy and has natural, fragrant aroma.
Its high-carb nature fill you up and boost your energy levels.
Rice also offers a delicate texture to soak up the creamy coconut.
Coconut Milk is

Ingredient Quantities
- 1 cup jasmine rice, rinsed and drained
- 1 cup full-fat coconut milk
- 1 cup water
- 1/2 teaspoon salt
- Optional: 1 teaspoon sugar if you like it a bit sweeter
How to Make this

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1. Start by rinsing 1 cup of jasmine rice in cold water until the water runs clear.

2. In a medium saucepan, pour in 1 cup of full-fat coconut milk, 1 cup water, and add 1/2 teaspoon salt along with 1 teaspoon sugar if you want a bit of sweetness.

3. Stir everything together and bring the mixture to a light simmer over medium heat.

4. Once it begins to simmer, add the rinsed rice, giving it a quick stir so it spreads out evenly.

5. Lower the heat to low and cover the saucepan with a lid.

6. Let it cook for about 15-20 minutes, until most of the liquid is absorbed and the rice is tender.

7. Try a few grains to check if its done; if not, keep it on low heat for a couple more minutes.

8. Once cooked, remove the pan from heat and leave it covered for 5 minutes.

9. Fluff the rice gently with a fork to separate the grains.

10. Serve warm as a light and fragrant side dish to your favorite Asian-inspired meals.

Equipment Needed

1. Medium saucepan with lid
2. Measuring cups (1 cup capacity and optionally a 1/2 cup if needed)
3. Measuring spoons (for 1/2 teaspoon salt and 1 teaspoon sugar)
4. Colander or fine-mesh strainer for rice rinsing
5. Wooden spoon or heat-resistant spatula for stirring
6. Fork for fluffing the rice after cooking
7. Stove for heating the saucepan

FAQ

A: Sure, you can use basmati or long grain rice, but they may have a different texture and flavor than jasmine.

A: No, you don't need to soak it. Just rinsing it well is enough to remove extra starch.

A: Not at all. The sugar is optional and only adds a slight sweetness if you like that twist.

A: Absolutely, all ingredients are plant based as long as you use a vegan sugar.

A: Just let the rice cool down and put it in an airtight container. It should be good in the fridge for about 3 days.

Coconut Milk Rice Recipe Substitutions and Variations
- If you dont have jasmine rice, you can use basmati rice or even long-grain rice though the aroma will be a bit different
- Instead of full-fat coconut milk, you can mix coconut cream with some water to lighten it up, or even try almond milk if you’re in a pinch
- You might swap the cup of water with a cup of vegetable broth to add more flavor, just keep an eye on the salt levels
- If you dont have table salt, sea salt or kosher salt works just fine, just note that they might measure a bit differently
- For the optional sugar, feel free to use a drizzle of honey or maple syrup if you prefer a natural sweetener, but adjust the amount to taste
Pro Tips

1. Make sure you use a heavy-bottomed pot so the coconut milk doesnt scorch at the bottom even on low heat.
2. Let the rice sit, covered, for a few minutes off the heat before fluffing it up so it gets that perfect steam finish.
3. Try tasting a few grains while its cooking so you can adjust the salt or sugar if needed.
4. Rinse the jasmine rice really well until the water runs clear, this helps get rid of excess starch and makes the final dish fluffier.
Coconut Milk Rice Recipe

Recipe by Pho Tsventsi
0.0 from 0 votes
I love experimenting in my kitchen. My latest creation blends jasmine rice, full-fat coconut milk, water, salt, and optional sugar into a light, aromatic dish. This Coconut Rice With Coconut Cream turns a simple side into a fragrant delight perfect for Asian-inspired meals, offering gentle, satisfying flavor with every bite.

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Servings

3

servings

Calories

217

kcal

Equipment: 1. Medium saucepan with lid
2. Measuring cups (1 cup capacity and optionally a 1/2 cup if needed)
3. Measuring spoons (for 1/2 teaspoon salt and 1 teaspoon sugar)
4. Colander or fine-mesh strainer for rice rinsing
5. Wooden spoon or heat-resistant spatula for stirring
6. Fork for fluffing the rice after cooking
7. Stove for heating the saucepan
Ingredients
- 1 cup jasmine rice, rinsed and drained
- 1 cup full-fat coconut milk
- 1 cup water
- 1/2 teaspoon salt
- Optional: 1 teaspoon sugar if you like it a bit sweeter
Directions
- Start by rinsing 1 cup of jasmine rice in cold water until the water runs clear.
- In a medium saucepan, pour in 1 cup of full-fat coconut milk, 1 cup water, and add 1/2 teaspoon salt along with 1 teaspoon sugar if you want a bit of sweetness.
- Stir everything together and bring the mixture to a light simmer over medium heat.
- Once it begins to simmer, add the rinsed rice, giving it a quick stir so it spreads out evenly.
- Lower the heat to low and cover the saucepan with a lid.
- Let it cook for about 15-20 minutes, until most of the liquid is absorbed and the rice is tender.
- Try a few grains to check if its done; if not, keep it on low heat for a couple more minutes.
- Once cooked, remove the pan from heat and leave it covered for 5 minutes.
- Fluff the rice gently with a fork to separate the grains.
- Serve warm as a light and fragrant side dish to your favorite Asian-inspired meals.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 3
- Calories: 217kcal
- Fat: 16g
- Saturated Fat: 13g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.5g
- Cholesterol: 0mg
- Sodium: 383mg
- Potassium: 200mg
- Carbohydrates: 47g
- Fiber: 1g
- Sugar: 2g
- Protein: 3g
- Vitamin A: 50IU
- Vitamin C: 1mg
- Calcium: 40mg
- Iron: 0.5mg
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