How to Make Coconut Jasmine Rice {Stovetop or Instant Pot}

5 from 2 votes

How to Make Coconut Jasmine Rice {Stovetop or Instant Pot}

Use this fail-proof method to make light, fluffy coconut rice on the stovetop or in an Instant Pot. Fragrant coconut jasmine rice goes particularly well with your favorite dishes from Asia, the Caribbean, or anything with some spice.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Keyword: coconut, easy side dish, Thai rice

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Saucepan or Instant Pot

Ingredients

1 1/2 cups Jasmine Rice (see note)
1 teaspoon Cooking Oil
1 1/4 cups Water
1 1/4 cups Light Coconut Milk
Pinch of Salt (optional)

Optional Additions: (see note below)

2 Pandan Leaves, twisted into knots
2 Makrut lime leaves, crushed slightly
2 teaspoons Sugar (white or palm)

Instructions

Stovetop:

Rinse the rice until the water runs clear. (This step is especially important with coconut rice - you want to remove excess starch from the rice so that it doesn’t stick together when the coconut milk is added.)
Rub the inside of a heavy-bottomed saucepan with oil.
Combine water, coconut milk, and salt (if using) in the pan. If using any of the optional additions, add them.
Place liquids over medium-high heat. Bring to a simmer.
As soon as liquids are simmering, stir in rice. Immediately turn heat down to low and cover with a lid.
Simmer, covered until rice is tender, 15 to 20 minutes. (You can remove the lid and check a few grains to be sure.)
Remove pan from heat and let it rest, covered, for 10 minutes.
Fluff rice with a fork. Serve warm.

Instant Pot:

Rinse the rice until the water runs clear. (This step is especially important with coconut rice - you want to remove excess starch from the rice so that it doesn’t stick together when the coconut milk is added.)
Rub the inside of the Instant Pot with oil.
Combine rice, water, coconut milk, and salt (if using) in the bowl of an Instant Pot.
Close and lock the lid. Turn the knob to “sealing”. Pressure cook on “High” for 3 minutes. Allow pressure to release naturally for 10 minutes and then manually release any remaining pressure. Once pressure has been released, remove the lid.
Fluff rice with a fork. Serve warm.

Notes

Jasmine Rice - Be sure to use jasmine rice for this recipe. The long grains of this variety of rice hold their shape better and are less prone to sticking when cooked in coconut milk.

Optional Additions:

Pandan Leaves or Makrut Lime Leaves - these are additions that add an herbal fragrance to the rice. They are commonly used in Thai and other Southeast Asian coconut rice, so if you are serving the rice with one of those cuisines, these are great additions. Simmer them with the rice and then remove them after it’s done cooking.

Sugar - Add a small amount of sugar if you are serving the coconut rice for dessert, as with Thai-style mango coconut rice.

Nutrition