This Easy Coconut Jasmine Rice Recipe has a nutty, delicate taste and is the perfect side. The rice is both infused with coconut milk and topped with toasted coconut to really bring home that delicious flavor. Just a touch of parsley to give it some color and you have an amazing dish. Let me show you how to make it.
Ingredients needed to make my Easy Coconut Jasmine Rice Recipe
To make this recipe, you will need the following ingredients:
- 1 1/2 cups Jasmine Rice
- 1 c Full Fat Canned Coconut Milk
- 1 c Water
- Toasted Coconut
- Chopped Parsley, for garnish
To make the rice, add the water and coconut milk to a saucepan. Be sure to shake up that can of coconut milk and use full fat. This is not the time for lower fat because the flavor would be too mild. Add the rice and bring to a boil.
Reduce to a simmer and cover for about 25 to 30 minutes. I like to leave the lid slightly ajar to avoid bubbling over. At the end of the cooking time, cover and turn off the burner but leave the rice there to finish by steaming until cooled. This method works every single time.
While that’s happening, I add sweetened coconut flakes to a dry saute pan. Toss this over medium heat and do not walk away. You can go from raw to burnt in the blink of an eye. Things happen fast so keep tossing until golden. Remove from the heat to cool completely.
At this time, you’ll also want to chop the parsley.
Toss the rice with the chopped parsley and some of the toasted coconut. Reserve some of each for garnish. And that’s it! Enjoy your Easy Coconut Jasmine Rice 🙂
Did you make my Easy Coconut Jasmine Rice Recipe? Leave a comment below and let me know what you thought.
Easy Coconut Jasmine Rice Recipe
Ingredients
- 1 1/2 c Jasmine Rice I did not find the need to rinse mine
- 1 c Full Fat Coconut Milk shake the can before opening
- 1 c Water
- 2 tbsp Sweetened Coconut Flakes toasted
- 1 tbsp Fresh Parsley chopped, for garnish
Instructions
- Add the water, coconut milk and rice to a medium saucepan and bring to a boil.
- Reduce the heat to a simmer and cover. If it tries to bubble over, just offset the lid a bit. Cook for about 25 minutes or so.
- Cover and turn off the heat, leaving the pan on the same burner for residual heat. Allow this to finish cooking by steaming until cool.
- Toast the coconut flakes until golden and chop the parsley. Toss about half of each into the rice, garnish with what remains.
- Serve warm.
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