This Coconut Jasmine Rice recipe is a delicious and savory side dish made with creamy coconut milk, aromatic garlic and ginger, and fluffy Jasmine rice. It is an easy recipe that pairs with a variety of entrees and can be on your table in under 30 minutes.
Why You Will Love This Recipe
Comforting Flavors & Textures: This recipe has the perfect combination of flavors and textures! The soft and fluffy Jasmine rice is infused with rich coconut milk, and balanced by the warm flavors of garlic and ginger.
No Added Sugar: Many traditional coconut rice recipes add sugar to balance the flavors, but I was looking for something more savory. It turns out, garlic and ginger add just the right depth of flavor, and we don't need the sugar at all!
Quick and Easy: This cooks up on the stovetop in just 15 minutes, making it a simple side dish option for busy weeknights. I also share Instant Pot and Rice Cooker instructions, so you can make this using whatever method you prefer!
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
- Jasmine Rice: This long-grain rice has a delicate flavor and soft, fluffy texture that works perfectly for coconut rice! You can substitute other long-grain rice, like Basmati rice. I recommend sticking with white rice, as brown rice requires additional liquid and a longer cook time.
- White Onion: The onion adds a sweet and savory flavor to the dish. Yellow onion can also be used.
- Ginger Root: Fresh ginger has a warm kick and also adds a subtle sweetness to the rice. Frozen minced ginger can be used, but I do not recommend dried ginger as it is much milder.
- Garlic: Fresh garlic is best and adds a savory and umami-rich flavor to the dish. Jarred minced garlic can also be used.
- Coconut Milk: The unsweetened coconut milk adds a rich and creamy texture to the dish, with a subtle nutty and sweet flavor. Different brands of coconut milk are creamier than others. I recommend the Thai Kitchen brand. (Use the cans, not the box, which is not as thick.)
- Chicken Broth: Using broth instead of water adds more savory flavor and richness to the rice. Though you can use vegetable broth, coconut water, or tap water if you do not have chicken broth, and the rice will still be tasty.
- Unsweetened Shredded Coconut: This is an optional ingredient that I like to add if I have it on hand. It adds a bit of texture and flavor to the dish, with a subtle nutty taste. Make sure it is unsweetened coconut otherwise, it will make your rice sweet.
How to Make Fluffy Coconut Rice on the Stove
1) Saute Aromatics
- Rinse your rice with cold water until the water runs clear.
- Mince the garlic, ginger, and onions.
- Heat some oil in a medium pot over medium heat.
- Add the onion, garlic, and ginger and cook for a few minutes, until the onions are soft.
2) Add Ingredients
- Add the rinsed rice. You can saute the rice for a couple of minutes if you want to add a toasty flavor.
- Then add the coconut milk, broth, salt, and shredded coconut (if using).
- Increase the heat to high and bring the mixture to a boil.
- As soon as it starts to boil, reduce to low heat.
- Give it a good stir and put the lid on it.
- Set your timer for 15 minutes.
- Stir the mixture again halfway through the cooking time. Then put the lid back on.
- When your timer goes off, remove the pan from the heat but leave the lid on.
- Let it rest for 10 minutes.
- Finally, remove the lid and fluff the cooked rice with a fork.
How to Make Easy Coconut Jasmine Rice with a Rice Cooker
- Cooking in a rice cooker requires less water, so reduce the chicken broth to one cup.
- Place all of the ingredients in the rice cooker and stir.
- Cover the cooker with a lid and turn on the COOK or WHITE RICE setting.
- When the rice is finished the cooker will switch to warm. Let the rice sit for 10 minutes before fluffing.
How to Make Instant Pot Coconut Jasmine Rice
- Cooking rice in an Instant Pot uses the same amount of liquid as the stovetop, so there is no need to change the recipe.
- Turn on the SAUTE function of your electric pressure cooker and add the oil.
- Saute the onions, garlic, and ginger for 2-3 minutes. If your pressure cooker does not have a sauce function then you can skip this step.
- Add all of the remaining ingredients and close the lid and seal.
- Turn the instant pot to HIGH pressure and set the cooking time to 3 minutes (increase to 5 minutes if you are at a high altitude).
- It will take 10-15 minutes for your instant pot to come to pressure.
- Once it finishes cooking, let the pressure release naturally for 10 minutes, then open the steam valve to release the remaining pressure.
- Fluff and serve.
Rinse the Rice: If you want fluffy rice then it is important to rinse it. This removes the starches that make the rice sticky. Additionally, rinsing removes any dirt or debris that may still be on the rice.
Use High-Quality Ingredients: Fresh garlic and ginger, and high-quality coconut milk make a big impact on the taste of this recipe. And be sure to use full-fat coconut milk for the creamiest rice.
Measure Carefully: If you add too much chicken broth the rice may be mushy. Too little broth and it will burn. So make sure you measure accurately.
Stir Once: If you are cooking your rice on the stovetop then remove the lid and give it a stir about halfway through the cooking time, scraping the bottom of the pan well. This will help prevent the rice from sticking to the pan and burning.
Do Not Use the Rice Function: Because of the additional ingredients in this recipe, I have found that the rice function does not produce consistent results. Set the time for 3-5 minutes instead.
Let it rest: Rice can cook unevenly. When you let the rice rest it absorbs the steam and will help soften any grains that are a little firm, without overcooking the other grains. This balances the texture and leaves you with perfectly tender, fluffy rice!
- If you do not have garlic and ginger, or you do not like those flavors, just leave them out!
- For sweet rice add 2-3 teaspoons of granulated sugar.
- Turn this into a coconut rice pilaf by adding one chopped mango, 1 diced red bell pepper, and a tablespoon of chopped cilantro
- Add some citrus flavor by simmering a couple of kaffir leaves with the other ingredients, or squeezing some lime juice over the rice before serving.
- Coconut rice is a great side dish for grilled meat, seafood, or just about any Asian, Polynesian, or Caribbean recipe.
- Serve it with steamed or grilled vegetables, like bok choy, broccoli, or beans.
- Stuff into bell peppers for a twist on stuffed peppers. These are delicious topped with grilled shrimp!
- Use as the base for a rice bowl topped with Teriyaki chicken, pineapple, and edamame.
- Top the rice with sliced green onions, cilantro, toasted coconut, or sesame seeds.
No, coconut milk does not have enough moisture in it, so it needs the added liquid from the broth. However, if you do not have broth on hand you can use water instead.
Transfer your cooled rice to an airtight container. It will keep in the refrigerator for up to 5 days.
Yes, rice is easy to freeze! It is important that the rice is completely cooled before transferring it to a freezer-safe container so that you minimize the formation of ice crystals. So I recommend you refrigerate it first. Then transfer to a freezer bag and remove as much air as you can. Store it in the freezer for up to 3 months.
Add a splash of water to the leftover rice, then microwave it on HIGH for 1 minute. Stir the rice and, if needed, continue microwaving until it is heated through.
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Savory Jasmine Coconut RiceRecipe by:
- 2 teaspoons olive oil
- ½ small white onion (about ½ cup)
- 1 tablespoon minced ginger root (about 1 inch, peeled)
- 2 cloves garlic minced
- 2 cups jasmine rice
- 1 can unsweetened coconut milk
- 1 ½ cups chicken broth
- 1 teaspoon salt
- ¼ cup unsweetened shredded coconut (optional)
- sliced green onions optional
- chopped cilantro optional
- Rinse the rice with cold water until it runs clear.
- Finely dice white onion and ginger root. Chop or press garlic.
- Heat oil in a medium pan over medium-high heat. Add the onion, ginger, and garlic, and cook for 2-3 minutes, until they just start to soften.2 teaspoons olive oil, ½ small white onion (about ½ cup), 1 tablespoon minced ginger root, 2 cloves garlic
- Stir in the rice, coconut milk, chicken broth, salt, and shredded coconut, and bring the mixture to a boil.2 cups jasmine rice, 1 can unsweetened coconut milk, 1 ½ cups chicken broth, ¼ cup unsweetened shredded coconut (optional), 1 teaspoon salt
- Once boiling, reduce to low heat and cover. Cook for 15 minutes, stirring once.
- Remove the pan from heat and let the rice sit for 10 minutes, with the lid still on. Fluff the rice and garnish with green onions and cilantro, if desired.sliced green onions, chopped cilantro
This recipe was originally published on July 15, 2020. It was updated on April 14, 2023, to add rice cooker and instant pot cooking instructions, as well as additional tips, variations, and serving suggestions. Here's one of the images from the original post!