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    Home » Recipes » Side Dish Recipes

    Savory Coconut Jasmine Rice

    Published: Apr 14, 2023 by Erin · This post may contain affiliate links · 2 Comments

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    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.

    Large shallow grey bowl of coconut rice topped with green onions, and a silver spoon with another bowl of rice in the corner.
    Jump to:
    • Why You Will Love This Recipe
    • Key Ingredients
    • How to Make Fluffy Coconut Rice on the Stove
    • How to Make Easy Coconut Jasmine Rice with a Rice Cooker
    • How to Make Instant Pot Coconut Jasmine Rice
    • Expert Tips
    • Variations
    • Serving Suggestions
    • Recipe FAQs
    • Recommended Recipes
    • Recipe
    • Reviews

    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!

    It's the perfect side dish for Basil Cashew Chicken or Honey Sriracha Salmon!

    Key Ingredients

    Image showing the labeled ingredients for coconut rice.

    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.

    3) Simmer

    • 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.

    4) Rest

    • 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.
    Collage showing 4 steps to make coconut jasmine rice.

    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.
    Close up of the left half of a bowl of jasmine coconut rice, topped with green onions and toasted coconut.

    Expert Tips

    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!

    Variations

    • 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.

    Serving Suggestions

    • 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.
    A spoon scooping some fluffy rice from a bowl.

    Recipe FAQs

    Can I just use coconut milk without adding broth?

    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.

    How do I store leftover Jasmine Coconut Rice? 

    Transfer your cooled rice to an airtight container. It will keep in the refrigerator for up to 5 days.

    Can you freeze rice?

    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.

    How do you reheat coconut milk rice?

    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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    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

    Recipe

    Bowl of jasmine rice made with coconut milk, topped with green onions and toasted coconut.

    Savory Jasmine Coconut Rice

    Recipe by: Erin
    Coconut Jasmine Rice features fluffy rice, creamy coconut milk, and aromatic garlic and ginger. It's an easy-to-make side dish that pairs well with a variety of entrees and can be ready in under 30 minutes.
    5 from 38 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Resting Time 10 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine Asian
    Servings 6
    Calories 424 kcal

    Ingredients
      

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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
    • Add rice, coconut milk, chicken broth, salt, and shredded coconut and bring to a boil Once boiling, reduce to low heat and cover. Cook for 15 minutes, stirring once.
      2 cups jasmine rice, 1 can unsweetened coconut milk, 1 ½ cups chicken broth, ¼ cup unsweetened shredded coconut (optional), 1 teaspoon salt
    • Turn the stove off 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

    Notes

    Rice Cooker Instructions:
    Place all of the ingredients in the rice cooker and set to cook. Once finished, let the rice rest for 10 minutes before fluffing.
    Instant Pot Instructions:
    Use the SAUTE function to cook the onions, garlic, and ginger in olive oil to soften. Add the remaining ingredients and secure the lid. Bring to HIGH pressure and cook for 3 minutes. Leave to naturally release for 10 minutes, then open the steam valve and let the remaining pressure release.
    Storage:
    Refrigerate in an airtight container for up to 5 days. Rice can also be frozen for up to 3 months.

    Nutrition

    Calories: 424kcal | Carbohydrates: 55g | Protein: 7g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 621mg | Potassium: 295mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
    Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!

    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!

    Coconut Rice

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      Recipe Rating




    1. Christine Harz

      December 28, 2021 at 11:13 am

      5 stars
      I agree with Cora, this rice is sooo good! I decided to try this in my rice cooker though, and it worked great. I cut the recipe in half and after sautéing the onion and ginger I threw everything in the rice cooker. It turned out creamy and flavorful. Yum!

      Reply
      • Erin

        December 29, 2021 at 1:31 pm

        Thank you for sharing your rice cooker tips! So glad that you love this rice!

        Reply

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    Welcome! I'm Erin: Wife, mom, lover of great food, and former food safety administrator. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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