Coconut Rice Sweet (Printable Version)

Fragrant jasmine rice simmered in rich coconut milk, lightly sweetened and served warm with tropical fruit garnish.

# What You Need:

→ Rice

01 - 1 cup jasmine rice, rinsed

→ Liquids

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

→ Sweetener & Flavor

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

→ Garnish

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

# How To Make:

01 - In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, sugar, and salt.
02 - Stir well and bring to a gentle boil over medium heat.
03 - Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid is absorbed.
04 - Remove from heat, stir in the vanilla extract, and let stand covered for 5 minutes.
05 - Fluff the rice gently with a fork. Serve warm or at room temperature, topped with toasted coconut flakes and fruit, if desired.

# Expert Tips:

01 -
  • The creamiest coconut rice you can make without standing over a stove for hours
  • Perfect balance of sweetness that never feels cloying or heavy
  • Comes together in thirty minutes but tastes like something you waited all day for
02 -
  • Resist the urge to peek while it simmers or you will lose the steam that cooks the rice evenly
  • Let it rest off the heat for those full five minutes or the grains will feel slightly crunchy in the center
  • The rice continues to thicken as it cools, so do not worry if it looks a bit loose right after cooking
03 -
  • Use a heavy bottomed saucepan to prevent scorching the coconut milk at the bottom
  • If the rice is still firm after the cooking time, splash in another tablespoon of water and cook five more minutes
Return