Coconut Jasmine Rice


August 11, 2012 by Lauren

I have a personal philosophy that some things are better left to the professionals.  Real Chinese food, for example, should only be created by restaurants (preferably with names that use words like panda, moon, star, and lucky).  Rice in our house usually comes from a box or one of the aforementioned restaurants.  I can’t cook rice.  I bought a rice cooker and I can sort of cook rice.  It’s still not the same.  You wouldn’t be shocked, then, to find I was skeptical of trying rice that I “couldn’t mess up.”  This rice is meant to be a little mushy.  The grains are supposed to stick together like that.  Heck, I’d eat this rice every day if I could.  It’s fragrant and flavorful (but lightly, not so much that your food won’t shine next to it).  This recipe requires a rice maker.  Honestly, you could make it without, but a rice maker is SO EASY.  Buy one.  They’re like $15.


Click on any picture below to see them larger and get a play by play (click the picture to close and return):


Coconut Jasmine Rice

Inactive Cook Time: 5 minutes
Active Cook Time: 20 minutes
Recipe Adapted from: Darlene Schmidt’s Easy Coconut Rice
  • 2 cups white Jasmine rice
  • 1 cup coconut milk
  • 2 cups water
  • 1/2 teaspoon salt
  • 3 tablespoons sweetened or unsweetened shredded coconut (doesn’t seem to matter)
  1. Place all the ingredients in the rice cooker.  Make sure to mix them in evenly, especially if your can of coconut milk was old (like mine).  Mash up any clumps.
  2. Set rice cooker to cook.  It’ll take it’s allotted time, mine is about 20 minutes.  Then let it sit.  At least 10 minutes, but I like to go about cooking the rest of the dinner — so when I’m ready, it’s just been sitting there on “warm.”
  3. Stir in the coconut that has risen, top with garnishes if you wish and serve.

I serve this with my Thai Chicken Satay Skewers.  It’s great as a side to anything, though.  Be careful, though, or you’ll eat the whole bowl like we did.  Oh well.


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