Coconut Jasmine Rice

Ready to make the best coconut jasmine rice you’ve ever had? This easy recipe only uses 5 simple ingredients and I’ve included directions for both the stovetop and a rice cooker. Just pick your favorite cooking method. Plus, a few tips on what to serve with this coconut rice recipe. So, grab that pot and let’s get a delicious dinner on the table!

coconut jasmine rice

Why I Love This Recipe

I’m sure you can completely understand where my need to perfect this coconut jasmine rice originated. The cost of take-out has gotten so crazy expensive and I’ve been working really hard to master my favorite carry-out recipes. I just can’t pay $100 for enough take-out to feed our family when I can make it for about $20 at home. I’m sure you’ve all experienced the same, no matter where you live!

I’m especially obsessed with my Panang Curry recipe and really wanted a coconut rice recipe to go with it. This is it, my friend! I’ve even served it alongside my Hunan Beef and Moo Shu Chicken. The coconut milk in the rice added just a hint of sweetness to those dishes as well. My son loves eating the leftovers cold from the fridge, but he’s a bit on the odd side when it comes to culinary items 🙂

Coconut Jasmine Rice Ingredients & Tools

  • Jasmine rice
  • Unsweetened coconut milk
  • Kosher salt
  • Granulated sugar
  • Water
  • Rice cooker or a medium pot with a lid
coconut jasmine rice

How to Make Coconut Jasmine Rice

All you need are a few ingredients and about 20 minutes to make the perfect coconut jasmine rice at home. Serve it alongside all of your favorite Asian dishes.

Time needed: 20 minutes

How to Make Coconut Jasmine Rice

  1. Thoroughly wash the jasmine rice

    People will debate whether washing rice is necessary or not. For me, there is no debate to be made. Washing the rice eliminates the excess amount of starch, allowing the finished rice to keep its individual grains instead of big mushy mess.

  2. Choose between a rice cooker or stovetop cooking method

    One is not better than the other, so use whichever you already have on hand. There is no need to purchase a special piece of equipment to make coconut jasmine rice at home.

  3. Cook with the proper amount of water

    Depending on the cooking method you choose, a different amount of water is needed. Because a rice cooker traps the steam very effectively, you need less water than if you are making it on the stovetop. All the details are listed in the recipe card below.

  4. Allow the coked rice to rest before fluffing with a fork

    If you go into the cooked rice right after it finishes cooking, you will end up creating mush. Allowing the rice to sit for 5-10 minutes once it finishes cooking allows the excess steam to be absorbed and the starches to go into the grains of rice. Once the rest period is over, grab a fork and lightly fluff the rice before serving.

coconut jasmine rice

Recipe FAQs

Is coconut jasmine rice healthy?

Answering a question about whether a food is healthy or not is difficult because each person defines the word “healthy” differently. While each serving of coconut jasmine rice is only 120 calories, which is great, it does have 25 grams of carbohydrates. So, if you are following a low-carb diet, this might not be the recipe for you. Otherwise, coconut jasmine rice is very healthy.

Does jasmine rice taste like coconut?

Naturally, jasmine rice does not taste like coconut. It has both a subtle floral scent and flavor to it. That floral nature is what makes jasmine rice so popular in Asian cuisine. If you want coconut-flavored jasmine rice, you can replace some of the water with unsweetened coconut milk.

Can I use other types of rice?

Yes, this coconut jasmine rice can be made using most other types of rice. Do not use any quick or minute rice. It needs to be normal grains of rice. Other types of rice that would work well include long-grain rice, brown rice, and basmati rice. If you use a different rice, you may have to adjust the amount of water. Look at the package directions for the total amount of liquid you need.

Is coconut jasmine rice sticky?

This coconut rice recipe has just a little bit of stickiness to it from the use of coconut milk. If you are looking for dessert-style coconut rice, unfortunately, this isn’t it. There is just a hint of sugar added to the recipe and the coconut flavor is subtle.

coconut jasmine rice

What to Serve with Coconut Jasmine Rice

When you are trying to determine how to use coconut jasmine rice once you’ve made the recipe, I suggest any of the following options. Because the coconut and sweetness is very subtle in the flavor, think about how you would use a standard rice as a side dish and use it in that setting.

Looking for More Great Rice Recipes?

If this coconut rice recipe hit all the right notes for dinner tonight, be sure to click on the pictures below and grab these other yummy recipes as well!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
coconut jasmine rice

Coconut Jasmine Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ready in just a few minutes and perfectly flavored!

  • Total Time: 30 minutes
  • Yield: 12 servings 1x



2 cups jasmine rice

14 ounce can unsweetened coconut milk

1 cup water

1 teaspoon granulated sugar

1 teaspoon kosher salt


  1. Rinse the jasmine rice until the water runs clear. Drain away any excess water.
  2. Combine the ingredients in the pot of the rice cooker. See note below for stovetop instructions.
  3. Use the white rice setting and cook. 
  4. Once finished cooking, let set for 5-10 minutes before fluffing with a fork. 


Stovetop instructions:  increase water to 1 1/2 cups. Bring the rice to a boil over high heat, reduce to low and cover. Let cook for 20 minutes. Once done, let sit for 5 minutes before fluffing.

  • Author: Carole Jones
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Side dish
  • Method: Rice cooker
  • Cuisine: Asian


  • Serving Size: 1/12
  • Calories: 120 kcal
  • Sugar: 0 g
  • Sodium: 167 mg
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 0 mg

I loved having you come visit with me today! If you want more yummy recipes, Subscribe to My Kitchen Escapades and I’ll pop into your inbox once a week! We can also drool over food together on TikTok Instagram,  Facebook, Pinterest,  and YouTube.

The Newest Recipes are Here!

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

Leave a Reply

Your rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Recipes