The Easy Coconut Rice I Make At Least Once A Week
To call this easy coconut rice a “staple” is underselling it. I’ve gotten to the point I could make this in my sleep and tend to just eyeball amounts, so it feels weird to call this a “recipe”.
What I love about this coconut rice—besides how easy it is—is how versatile it is. It pairs perfectly with many types of dishes, adding subtle flavor and fragrance without overpowering.
I strongly prefer a jasmine rice for this dish—the jasmine and coconut play off each other perfectly, giving it a slight Thai vibe (but again, it goes with all sorts of other cuisines).
How to make easy coconut jasmine rice
Glance at the clock…we’re talking 15-20 minutes tops, from start to finish.
Rinse the rice well, then add the water, coconut milk, and rice to a medium saucepan. Stir and cook on medium until it starts to come to a boil, then reduce to a very low simmer and cover.
Cook the rice for 12 to 15 minutes (covered at a simmer), stirring halfway through.
Once most of the liquid has been absorbed, remove from heat, put a folded-up tea towel (like a floursack one you use to dry dishes) on top of the pan and replace the lid. This absorbs the steam and makes the rice fluffy.
Let it sit with the tea towel for 5 minutes, then fluff with a fork and serve.
Trust me, this coconut jasmine rice will be your new favorite side dish…super easy, fast, and flavorful!
It makes great leftovers too. To re-heat, I just put it in a bowl or container, put an ice cube on top, cover, and microwave for 45 seconds (or a minute, if there’s a lot). This kind of “re-steams” the rice and keeps it really moist.
Here’ are some great dishes to pair this rice with:
- Pineapple & Honey Beef with Coconut Rice
- Miso Ginger Chuck Roast
- Hot Honey Lime Chicken with Coconut Rice
- Healthy Honey Sesame Chicken Meal Prep Bowls
- Delicious & Easy Walnut-Crusted Chicken
- Asian-Inspired Ground Chicken or Turkey…Perfect for Asian Chicken Bowls
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Easy Coconut Rice
Ingredients
- 1 cup of jasmine rice rinsed
- 1/4 cup of coconut milk from a can
- 1 cup of water
Instructions
- Rinse the rice well, then add the water, coconut milk, and rice to a medium saucepan.
- Stir and cook on medium until it starts to come to a boil, then reduce to a very low simmer and cover.
- Cook the rice for 12 to 15 minutes (covered at a simmer), stirring halfway through.
- Once most of the liquid has been absorbed, remove from heat, put a folded-up tea towel on top of the pan and replace the lid (this absorbs the steam and makes the rice fluffy. Let sit for 5 minutes, then fluff with a fork and serve.
