Sweet Coconut Rice (Print Version)

Fragrant jasmine rice cooked in coconut milk with vanilla and sugar for a creamy tropical dessert.

# What You Need:

→ Rice

01 - 1 cup jasmine rice, rinsed

→ Liquids

02 - 1 ½ cups full-fat coconut milk
03 - 1 cup water

→ Sweetener & Flavor

04 - ⅓ cup granulated sugar
05 - ¼ teaspoon salt
06 - 1 teaspoon vanilla extract

→ Garnish (optional)

07 - 2 tablespoons toasted coconut flakes
08 - 1 tablespoon chopped fresh mango or pineapple

# How To Make:

01 - In a medium saucepan, mix rinsed jasmine rice, coconut milk, water, sugar, and salt.
02 - Stir well and heat over medium until the mixture gently boils.
03 - Lower heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid mostly absorbed.
04 - Remove from heat, stir in vanilla extract, then keep covered and let sit for 5 minutes.
05 - Gently fluff the rice with a fork and serve warm or at room temperature with toasted coconut flakes and fresh fruit if desired.

# Expert Advice:

01 -
  • The way your kitchen transforms into a tropical paradise while it simmers
  • That perfect balance of creamy coconut and gentle vanilla warmth
  • How something so elegant comes together in under thirty minutes
02 -
  • Resist the urge to peek while it simmers—every time you lift that lid, you're letting out precious steam that the rice needs to cook properly
  • Letting it rest off the heat is non-negotiable for that perfectly creamy texture
  • The rice continues absorbing liquid as it cools, so it might seem slightly looser when hot than when chilled
03 -
  • Rinse your jasmine rice until the water runs clear—this removes excess starch and prevents gummy rice
  • Toast your coconut flakes in a dry pan for just 2 minutes until golden, watching constantly like a hawk because they go from perfect to burned in seconds
  • Use a heavy-bottomed saucepan to prevent hot spots that can scorch the coconut milk at the bottom
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